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SuperQuick Grilled Chicken Flatbreads

SuperQuick Grilled Chicken Flatbreads

with Sun-Dried Tomato Pesto, Spinach and Arugula

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Tags:

15 min meal

Allergens:

Milk

•Soy

•Wheat

•Sulphites

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.

Preparation Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

serving amount

320 g

Chicken Breast Tenders

2 unit(s)

Flatbread

¼ cup

Sun-Dried Tomato Pesto

28 g

Arugula and Spinach Mix

¾ cup

Mozzarella Cheese, shredded

5 g

Italian Herb Spice Blend

2 unit(s)

Mini Sweet Pepper

1 tbsp

Seasoned Rice Vinegar

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate58 g

Sugar6 g

Dietary Fiber4 g

Protein59 g

Cholesterol155 mg

Sodium1990 mg

Trans Fat1 g

Potassium950 mg

Calcium450 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Baking Sheet

•Small Bowl

•Large Bowl

Cooking Steps

1

Before starting, lightly oil the grill. Preheat the grill to medium-high (approx. 450°F). Wash and dry all produce.
Core, then cut mini peppers into 1/4-inch slices.
Pat chicken dry with paper towels.
To a medium bowl, add chicken, Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.

Assemble flatbreads

2

On an unlined baking sheet, arrange flatbreads. (NOTE: This is for easy transferring to and from the grill)
To a small bowl, add sun-dried tomato pesto and half the seasoned rice vinegar. Season with salt and pepper, then stir to combine.
Spread pesto-vinegar mixture evenly over flatbreads. Top with cheese and peppers.

3

Add chicken to one side of the grill. Grill for 4-6 min per side, until chicken is cooked through.**

4

Meanwhile, arrange flatbreads on the other side of the grill. Reduce heat to low and close the lid.
Cook for 4-5 min, until cheese melts and bottom of flatbreads are crispy. (TIP: Keep an eye on flatbreads so they don't burn!)

5

To a large bowl, add remaining seasoned rice vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. Add spinach and arugula, then toss to coat.
Thinly slice chicken.
Top flatbreads with chicken.
Cut flatbreads into quarters and divide between plates.
Top with dressed spinach and arugula.

Meal right image

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