Chicken Breast, Veggie, Ricotta and Mozza Flatbreads
with Spinach-Arugula Salad- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- Egg
- Fish
- Crustaceans
Ingredients: Chicken breast • 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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Zucchini • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Ingredients
100 g
Ricotta Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
2 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Milk, Wheat, Tree nuts, Mustard, Soy, Sesame, Egg, Fish)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
56 g
Arugula and Spinach Mix
½ cup
Marinara Sauce
(May be present: Gluten, Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Egg, Fish, Crustaceans)
4 g
Chili Flakes
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Garlic Puree
(May be present: Gluten, Milk, Sulphites, Wheat, Tree nuts, Mustard, Soy, Sesame, Egg, Fish, Crustaceans)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.06 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1/4-inch slices.
- To a small bowl, add ricotta, 1/4 tsp (1/2 tsp) chili flakes and 1/2 tsp (1 tsp) garlic salt. Season with pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and half the peppers. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and lightly goldened.
- Add garlic puree. Cook for 1 min, stirring often, until fragrant. Season with pepper.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Toast in the middle of the oven for 2-3 min, until golden. (NOTE: For 4 servings, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on them so they don't burn!)
- Remove the baking sheet from the oven, then carefully flip flatbreads over.
- Thinly slice chicken.
- Spread marinara sauce over flatbreads, then top with chicken, veggies and mozzarella.
- Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (Like things spicy? Sprinkle any remaining chili flakes over flatbreads!)
- Bake flatbreads in the middle of the oven for 5-6 min, until cheese melts and is lightly golden. (NOTE: For 4 servings, bake one baking sheet at a time.)
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk together.
- Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.
- Quarter flatbreads.
- Serve salad alongside.
If you've opted to add chicken breast, pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top flatbreads with chicken before baking.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The ricotta cheese adds delicious flavor; consider adding more chili flakes for those who enjoy spicier dishes.
- Ease of prep: Easy to prepare and customize, with lots of veggies and hearty toppings.
- Suggestions: Spread the ricotta on the flatbread instead of dolloping for better distribution; add fruit to the salad for more interest.
- Portions: More filling than expected, making it suitable for a satisfying lunch or dinner option.
