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Veggie, Ricotta, Mozza and Chicken Flatbreads
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Veggie, Ricotta, Mozza and Chicken Flatbreads

Veggie, Ricotta, Mozza and Chicken Flatbreads

with Spinach-Arugula Salad

Marinara sauce and luscious ricotta with a kick of heat are a match made in flatbread heaven! After exiting the oven with crisp crusts and melt-in-your-mouth ricotta, these flatbreads are topped off with a refreshing balsamic-dressed spinach and arugula salad. Talk about a treat for the tastebuds!

Tags:
Spicy
Veggie
Allergens:
Milk
Gluten
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit

Flatbread

(Contains Gluten)

½ tsp

Garlic Salt

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

200 g

Zucchini

160 g

Sweet Bell Pepper

56 g

Arugula and Spinach Mix

½ cup

Marinara Sauce

½ tsp

Chili Flakes

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 unit

Chicken Breasts

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate81 g
Sugar17 g
Dietary Fiber7 g
Protein70 g
Cholesterol180 mg
Sodium1698 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

Small Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Large Bowl
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Core, then cut pepper into 1/4-inch slices. Add ricotta and 1/2 tsp chili flakes (dbl for 4 ppl) to a small bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then stir to combine.

Prep and cook chicken
2

Pat chicken dry with paper towels, then season with salt and pepper. If you've opted to add chicken breast, pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven until chicken is cooked through, 12-14 min.**Use the same non-stick pan to cook veggies in step 2.

Cook veggies
3

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and half the peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Add 1/4 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with pepper. Remove the pan from heat.

Toast flatbreads
4

Meanwhile, arrange flatbreads on an unlined baking sheet. Toast in the middle of the oven until golden, 3-4 min. (NOTE: For 4 ppl, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on flatbreads so they don't burn!)

Assemble and broil flatbreads
5

Remove the baking sheet from the oven, then carefully flip flatbreads over. Turn the oven to high broil. Spread marinara sauce over flatbreads, then top with veggies and mozzarella. Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (TIP: Sprinkle any remaining chili flakes over flatbreads if more heat is desired!) Broil flatbreads in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one baking sheet at a time.)

Make salad
6

Meanwhile, whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.