Chicken, Ricotta and Mushroom Flatbreads
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken, Ricotta and Mushroom Flatbreads

Chicken, Ricotta and Mushroom Flatbreads

with Chives

We're bringing the flavours of winter in Tuscany to life on flatbreads! Mouthwatering chicken, savoury mushrooms, earthy sage and creamy ricotta deliver cozy flavours with a hint of sweetness.


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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit


(Contains Milk, Soy, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

200 g

Mixed Mushrooms

1 unit


1 unit

Yellow Onion

56 g

Arugula and Spinach Mix

7 g


2 tbsp

Balsamic Glaze

(Contains Sulphites)

1 tsp

Garlic Salt

2 unit

Chicken Breasts

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories950 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber6 g
Protein63 g
Cholesterol155 mg
Sodium1590 mg
Trans Fat0.3 g
Potassium1600 mg
Calcium450 mg
Iron6 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.


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


Roast mushrooms and cook chicken

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Thinly slice button and cremini mushrooms. Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Add all mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 9-12 min.Meanwhile, pat chicken 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.** Transfer to a plate.

Caramelize onions

Peel, then cut onion into 1/4-inch slices. Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) balsamic glaze, then season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat, then set aside.

Prep and warm flatbreads

Thinly slice chives.Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to coat. Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the top of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven.) Remove from the oven, then set aside until mushrooms are ready.

Assemble and bake flatbreads

When mushrooms are done, flip flatbreads, then brush tops of flatbreads with 1/2 tbsp (1 tbsp) oil.Spread seasoned ricotta evenly over flatbreads. Top with chicken, caramelized onions, roasted mushrooms and Parmesan.Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)

Make salad

Meanwhile, cut tomato into 1/2-inch pieces.Add 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, arugula and spinach mix and half the chives. Just before serving, toss to combine.

Finish and serve

Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then sprinkle remaining chives over top. Serve salad alongside.