with Spinach-Arugula Salad
Ingredients: Chicken breast • 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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Zucchini • Sweet bell pepper • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Arugula and spinach mix (arugula, spinach) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Ricotta Cheese
100 g
Flatbread
2 unit(s)
Garlic Salt
2 g
Balsamic Vinegar
1 tbsp
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Arugula and Spinach Mix
56 g
Marinara Sauce
0.5 cup
Chili Flakes
4 g
Mozzarella Cheese, shredded
0.75 cup
Garlic Puree
1 tbsp
Chicken Breasts
2 unit(s)
Salt
0.063 tsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Cut zucchini into 1/4-inch rounds.
- Core, then cut pepper into 1/4-inch slices.
- To a small bowl, add ricotta, 1/4 tsp (1/2 tsp) chili flakes and 1/2 tsp (1 tsp) garlic salt. Season with pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and half the peppers. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and lightly goldened.
- Add garlic puree. Cook for 1 min, stirring often, until fragrant. Season with pepper.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Toast in the middle of the oven for 2-3 min, until golden. (NOTE: For 4 servings, use 2 baking sheets and toast in the middle and bottom of the oven.) (TIP: Keep an eye on them so they don't burn!)
- Remove the baking sheet from the oven, then carefully flip flatbreads over.
- Thinly slice chicken.
- Spread marinara sauce over flatbreads, then top with chicken, veggies and mozzarella.
- Dollop ricotta over flatbreads in 1 tbsp spoonfuls. (Like things spicy? Sprinkle any remaining chili flakes over flatbreads!)
- Bake flatbreads in the middle of the oven for 5-6 min, until cheese melts and is lightly golden. (NOTE: For 4 servings, bake one baking sheet at a time.)
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Whisk together.
- Add arugula and spinach mix and remaining peppers. Season with salt and pepper, then toss to combine.
- Quarter flatbreads.
- Serve salad alongside.
If you've opted to add chicken breast, pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top flatbreads with chicken before baking.
910
kcal
Calories
39
g
Fat
14
g
Saturated Fat
72
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
68
g
Protein
180
mg
Cholesterol
1680
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
650
mg
Calcium
6
mg
Iron
