Brie, Chicken, Caramelized Apple and Onion Flatbreads
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Brie, Chicken, Caramelized Apple and Onion Flatbreads

Brie, Chicken, Caramelized Apple and Onion Flatbreads

with Fig-Mustard Drizzle

Brie and caramelized apples are a match made in heaven! This flatbread showcases hearty chicken breast, ooey-gooey Brie cheese, caramelized apples and onions all generously drizzled with a delicious fig-mustard sauce. Voila, the perfect sweet and savoury meal to end your day!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

125 g

Brie Cheese

(Contains Milk)

2 unit(s)


(Contains Milk, Soy, Wheat)

1 unit(s)

Gala Apple

113 g

Yellow Onion

56 g

Arugula and Spinach Mix

28 g

Salad Topping Mix

(Contains Soy)

2 tbsp

Fig Spread

1 tbsp

Whole Grain Mustard

(Contains Mustard)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Garlic Salt

Not included in your delivery

1 tsp


2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate95 g
Sugar23 g
Dietary Fiber7 g
Protein65 g
Cholesterol176 mg
Sodium1690 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.


Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Silicone Brush
Small Bowl
Large Bowl


Prep and cook chicken

Before starting, preheat the broiler to high.Wash and dry all produce. Core, then cut apple into 1/4-inch pieces.Peel, then cut onion into 1/4-inch slices.Slice brie into 1/2-inch pieces.Pat chicken dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.** Remove from heat, then transfer to a cutting board to rest, 3-5 min.

Caramelize apples and onions

Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then apples and onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Season with 1/2 tsp (1 tsp) garlic salt, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water. Reduce heat to medium. Cook, stirring occasionally, until water has evaporated and apples and onions are dark golden-brown, 4-6 min. Remove from heat.

Season flatbreads

Meanwhile, arrange flatbreads on an unlined baking sheet. Brush with 1/2 tbsp oil and season with 1/4 tsp (1/2 tsp) garlic salt. (NOTE: For 4 ppl, use 2 baking sheets, using 1/2 tbsp oil per flatbread.)

Assemble flatbreads

Thinly slice chicken.Top flatbreads with caramelized onions, apples, chicken and brie. Broil in the middle of the oven, until golden-brown and crisp and brie has melted, 2-3 min. (NOTE: For 4 ppl, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)

Make sauce

Add mustard, half the fig spread and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.

Make salad and serve

Add remaining fig spread, 1/2 tbsp (1 tbsp) vinegar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then whisk to combine.Add arugula and spinach mix to the bowl with dressing. Toss to combine.Drizzle fig-mustard sauce over flatbreads. Cut flatbreads into quarters and divide between plates. (TIP: Top flatbreads with some salad, if desired).Serve salad alongside and sprinkle with salad topping mix.