Caprese-Inspired Chicken Breasts and Flatbreads
with Fresh Salad
We've taken the classic Capri combo and given it a new twist! With a mix of chicken, marinated tomatoes, bocconcini and a hint of lemon, this dish is truly freshness in flatbread form!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
100 g
Bocconcini Cheese
(Contains Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains Milk)
½ tbsp
Italian Seasoning
2 tbsp
Balsamic Glaze
(Contains Sulphites)
113 g
Arugula and Spinach Mix
1 unit
Lemon
1 unit
Garlic, cloves
28 g
Salad Topping Mix
(Contains Soy)
1 unit
Green Onion
2 unit
Chicken Breasts
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Halve tomatoes. Thinly slice green onion.Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add bocconcini, garlic, lemon zest, tomatoes, half the Italian Seasoning (use all for 4 ppl), half the lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture and chicken over top.
Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp (2 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil in the same large bowl (from step 1).Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.Sprinkle with green onions.Sprinkle remaining salad topping mix over salad.
