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Mediterranean Chicken Flatbreads
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Quick
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Mediterranean Chicken Flatbreads

with Heirloom Baby Tomato Salad

5 min
Difficulty: 1/3
Mediterranean

Pillowy flatbread is topped with baby tomatoes, tangy feta and sun-dried tomato pesto. A drizzle of yogurt sauce adds another layer of flavour to this fresh and speedy meal! 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, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Baby heirloom tomatoes • Sun-dried tomato pesto (sundried tomato, water, soy oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), salt, sugar, herbs, spices, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

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

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Aluminum Foil
Whisk
Medium Bowl

Tags

Quick
New
Speciality
SEO
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Flatbread

Flatbread

2 unit(s)

Baby Heirloom Tomatoes

Baby Heirloom Tomatoes

113 g

Spring Mix

Spring Mix

56 g

Parsley

Parsley

7 g

Seed Blend

Seed Blend

28 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Yogurt Sauce

Yogurt Sauce

3 tbsp

Red Wine Vinegar

Red Wine Vinegar

0.5 tbsp

Garlic Spread

Garlic Spread

2 tbsp

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

1 tsp

Sugar

Sugar

0.5 tsp

Oil

Oil

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep

  • Halve tomatoes.
  • Finely chop parsley.

2
Prep chicken

  • Pat chicken dry with paper towels.
  • Toss chicken with 1 tbsp (2 tbsp) oil, then season all over with Dill-Garlic Spice Blend on a foil-lined baking sheet. Season with salt and pepper.

3
Broil chicken

  • Broil chicken in the middle of the oven until golden-brown and cooked through, 8-10 min.**
  • Carefully cut cooked chicken into 1-inch pieces.
  • Add chicken and half the garlic spread to a medium bowl. Toss until chicken is coated.

4
Toast flatbreads

  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Spread remaining garlic spread on flatbreads.
  • Toast flatbreads in the bottom of the oven until softened, 2-5 min. (NOTE: For 4 ppl, toast in the middle and bottom of the oven.)

5
Make salad

  • Add half the vinegar (use all for 4 ppl), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
  • Add spring mix and half the tomatoes, then toss to coat.

6
Assemble flatbreads and serve

  • Working directly on the baking sheet, spread pesto over flatbreads, then top with chicken and remaining tomatoes.
  • Transfer flatbreads to a cutting board. Cut flatbreads into quarters, then divide between plates.
  • Drizzle yogurt sauce over flatbreads.
  • Sprinkle feta and parsley over top.
  • Serve salad alongside, then top with seed blend.

Nutrition per serving

980

kcal

Calories

54

g

Fat

10

g

Saturated Fat

67

g

Carbohydrate

15

g

Sugar

6

g

Dietary Fiber

57

g

Protein

145

mg

Cholesterol

1410

mg

Sodium

0.2

g

Trans Fat

1100

mg

Potassium

225

mg

Calcium

7

mg

Iron

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