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Cheesy BBQ Chicken Flatbread
Fast & Fresh
Quick
New
Cheesy BBQ Chicken Flatbread

with Creamy Green Salad

8 min
Difficulty: 1/3
Canadian

Broiled BBQ chicken tenders adorn these flatbreads for a quick and special dinner. A ranch dipper is the perfect touch! Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • BBQ sauce (sugars (sugar/glucose-fructose, blackstrap molasses, brown sugar), tomato paste, vinegar, water, salt, modified corn starch, mustard, modified tapioca starch, mustard bran, chili peppers, soybean oil, garlic powder, onion powder, hydrolyzed corn protein, spices, seasoning, natural flavour, xanthan gum, caramel, citric acid, malic acid, sodium benzoate) (mustard) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Chives.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Aluminum Foil
Medium Bowl

Tags

Quick
New
Speciality
Ingredients
Applewood Smoke Spice

Applewood Smoke Spice

7 g

Chicken Breast Tenders

Chicken Breast Tenders

310 g

BBQ Sauce

BBQ Sauce

4 tbsp

Flatbread

Flatbread

2 unit(s)

Monterey Jack Cheese, shredded

Monterey Jack Cheese, shredded

0.5 cup

Sweet Bell Pepper

Sweet Bell Pepper

1 unit(s)

Spring Mix

Spring Mix

113 g

Ranch Dressing

Ranch Dressing

4 tbsp

Chives

Chives

7 g

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.25 cup

Oil

Oil

2 tsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and cook chicken

  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • Line a baking sheet with foil. 
  • Pat chicken dry with paper towels.
  • To the prepared baking sheet, add chicken, BBQ Seasoning and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**

2
Prep

  • Meanwhile, core, then cut pepper into 1/4-inch pieces.
  • Thinly chop chives. 
  • In a small bowl, combine both cheese. Set aside. 
  • In a medium bowl, add half the BBQ Sauce. Set aside. 

3
Toast flatbread

  • Once chicken is finished, transfer to the bowl with BBQ Sauce, then toss to coat. 
  • Remove the foil from the baking sheet, then arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
  • Toast in the middle of the oven for 1-2 min, until crispy on one side. (TIP: Keep an eye on flatbread, so they don't burn.) (NOTE: For 4 servings, toast one baking sheet at a time.)

4
Assemble and cook flatbreads

  • Flip flatbreads. 
  • Sprinkle over half the cheese, then top with chicken and remaining cheese. 
  • Top with half the peppers. 
  • Broil in the middle of the oven for 2-3 min, until cheese is melted and peppers are tender. (NOTE: For 4 serving, broil one baking sheet at a time.)

5
Make salad

  • In a large bowl, add spring mix and remaining peppers. 
  • Add remaining chives and half the ranch dressing, then toss to combine. Season with salt and pepper, to taste. 

6
Finish and serve

  • Sprinkle remaining chives over flatbread.
  • Cut flatbread into quarters. 
  • Divide flatbread and salad between plates. 
  • Drizzle over remaining BBQ Sauce over flatbread. 
  • Serve remaining ranch on the side for dipping. 

Nutrition per serving

880

kcal

Calories

37

g

Fat

12

g

Saturated Fat

76

g

Carbohydrate

22

g

Sugar

5

g

Dietary Fiber

59

g

Protein

170

mg

Cholesterol

1670

mg

Sodium

0.5

g

Trans Fat

1150

mg

Potassium

450

mg

Calcium

6

mg

Iron

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