Meal Kit
Spinach & Artichoke Chicken Thigh Flatbread
with cream cheese and pecorino
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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2 Naan Flatbreads
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4 oz. Ricotta
- 2 oz. Artichoke Hearts
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1 oz. Light Cream Cheese
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½ oz. Pecorino Cheese
- ½ oz. Baby Spinach
- 2 Garlic Clove
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Gqy01MPB
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Calories810
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Carbohydrates73g
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Net Carbs71g
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Fat32g
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Protein62g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince garlic.
Coarsely chop spinach.Drain artichokes and pat dry. Coarsely chop.Pat diced chicken thighs dry and season with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, combine ricotta, 1 Tbsp. olive oil, and a pinch of salt and pepper in a mixing bowl.Spread ricotta on flatbreads and bake again until flatbreads are browned, 2-3 minutes. -
3 Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Finish the Topping
Add garlic to pan and stir until aromatic, 30 seconds.
Add artichokes, spinach, 2 Tbsp. water, and cream cheese. Stir constantly until cream cheese melts and spinach is just wilted, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Top flatbreads evenly with chicken-artichoke mixture.
Plate dish as pictured on front of card, garnishing with pecorino. Bon appétit!
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