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
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
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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. Grated Romano Cheese
- ½ oz. Baby Spinach
- 2 Garlic Cloves
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) bP88GzPz
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Calories830
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Carbohydrates68g
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Net Carbs65g
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Fat37g
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Protein58g
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Sodium1960mg
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
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If using diced chicken breasts, follow same instructions chicken thighs.
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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.
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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.
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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 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.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 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, 30-60 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 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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