Cheesy BBQ Chicken Flatbread
with Creamy Green Salad
Broiled BBQ chicken tenders adorn these flatbreads for a quick and special dinner. A ranch dipper is the perfect touch!
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chives.
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
7 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
310 g
Chicken Breast Tenders
4 tbsp
BBQ Sauce
(Contains: Mustard May contain traces of: Gluten, Sulphites, Egg, Wheat, Sesame, Crustaceans, Soy, Fish, Milk)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten, Mustard)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
113 g
Spring Mix
4 tbsp
Ranch Dressing
(Contains: Egg, Milk May contain traces of: Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
7 g
Chives
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Line a baking sheet with foil.
- Pat chicken dry with paper towels.
- To the prepared baking sheet, add chicken, BBQ Seasoning and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Thinly chop chives.
- In a small bowl, combine both cheese. Set aside.
- In a medium bowl, add half the BBQ Sauce. Set aside.
- Once chicken is finished, transfer to the bowl with BBQ Sauce, then toss to coat.
- Remove the foil from the baking sheet, then arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast in the middle of the oven for 1-2 min, until crispy on one side. (TIP: Keep an eye on flatbread, so they don't burn.) (NOTE: For 4 servings, toast one baking sheet at a time.)
- Flip flatbreads.
- Sprinkle over half the cheese, then top with chicken and remaining cheese.
- Top with half the peppers.
- Broil in the middle of the oven for 2-3 min, until cheese is melted and peppers are tender. (NOTE: For 4 serving, broil one baking sheet at a time.)
- In a large bowl, add spring mix and remaining peppers.
- Add remaining chives and half the ranch dressing, then toss to combine. Season with salt and pepper, to taste.
- Sprinkle remaining chives over flatbread.
- Cut flatbread into quarters.
- Divide flatbread and salad between plates.
- Drizzle over remaining BBQ Sauce over flatbread.
- Serve remaining ranch on the side for dipping.