Meal Kit

Spinach & Artichoke Chicken Thigh Flatbread

with cream cheese and pecorino

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There's a new flatbread in town, and boy, are we excited to taste this one. (Ha! We already have. Job has its perks!) Healthy, delicious spinach and briny artichokes, along with the very best part of the chicken, the thighs, bring these flatbreads to new heights of flavor and delight. (Trust us on this one, we've been chowing down this for awhile. Job perk!) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • Info
    1 oz. Light Cream Cheese
  • 2 oz. Artichoke Hearts
  • Info
    ½ oz. Grated Pecorino Cheese
  • ½ oz. Baby Spinach
  • 2 Garlic Cloves
  • Info
    2 Naan Flatbreads
  • Info
    4 oz. Ricotta

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.

  • Nutrition (per serving)

  • Calories
    835
  • Carbohydrates
    68g
  • Fat
    37g
  • Protein
    59g
  • Sodium
    1958mg

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

Customize It Instructions

  • If using diced chicken breasts, follow same instructions chicken thighs.

  • If using ground pork, follow same instructions as chicken in Step 3, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 7-9 minutes. Drain fat from pan before adding garlic.

  • If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Coarsely chop spinach. Drain artichokes and pat dry. Coarsely chop. Mince garlic. Pat diced chicken thighs dry, and season all over with ¼ tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  2. 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. Carefully, remove flatbreads from oven and place on a clean work surface. Spread ricotta evenly on flatbreads and bake again until flatbreads are browned, 2-3 minutes. While flatbreads bake, start topping.

  3. 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. 4

    Finish the Topping

    Add garlic to pan and stir until aromatic, 30-60 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. 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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