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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
1 tbsp
Italian Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
113 g
Arugula and Spinach Mix
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Green Onion
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
If you've opted to add chicken breasts, pat dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.** Follow the recipe as instructed, scattering chicken over flatbreads after bocconcini mixture.
