with Ranch-Dressed Slaw
This is a meal for those who are always torn between classic pub fare and pizza; tonight, you don't have to decide! Spicy, tangy DIY buffalo sauce is smothered on soft flatbreads, topped with roasted chicken thighs and mozzarella, then drizzled with a healthy helping of creamy ranch. It's a win-win!
Allergens
Utensils
Tags
Chicken Thighs
280 g
Flatbread
2 unit(s)
Mozzarella Cheese, shredded
0.75 cup
Hot Sauce
2 tbsp
Ranch Dressing
4 tbsp
Cream Cheese
1 unit(s)
Coleslaw Cabbage Mix
170 g
Salt
0.125 tsp
Unsalted Butter
3 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- Heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 6-8 min.**
- Transfer chicken to a plate.
- Meanwhile, heat a small pot over medium heat.
- When hot, add 3 tbsp (6 tbsp) butter, then swirl the pan until melted.
- Whisk in hot sauce and cream cheese. Simmer, whisking often, until slightly thickened, 1 min.
- Season with salt, to taste.
- Remove the pot from heat. (NOTE: In step 5, you may need to whisk the hot sauce again to recombine before assembling flatbreads.)
- Add coleslaw cabbage mix and half the ranch dressing to a large bowl.
- Season with salt and pepper, to taste, then stir to combine.
- Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets and bake in the middle and top of the oven.)
- Spread half the Buffalo hot sauce over flatbreads with the back of a large spoon.
- Add chicken to the pot with remaining Buffalo hot sauce, then toss to coat.
- Top flatbreads with chicken, then sprinkle with cheese.
- Bake in the middle of the oven until cheese is melted and chicken is heated through, 7-8 min.
- Cut flatbreads into halves or quarters.
- Divide flatbreads and coleslaw between plates.
- Drizzle remaining ranch dressing over flatbreads.
950
kcal
Calories
58
g
Fat
23
g
Saturated Fat
58
g
Carbohydrate
8
g
Sugar
4
g
Dietary Fiber
49
g
Protein
225
mg
Cholesterol
2010
mg
Sodium
2
g
Trans Fat
750
mg
Potassium
450
mg
Calcium
5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
