with Sun-Dried Tomato Pesto, Spinach and Arugula
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) • 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) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Sweet bell pepper • Arugula and spinach mix (arugula, spinach) • Rice vinegar (rice vinegar, sugar, salt) • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Flatbread
2 unit(s)
Sun-Dried Tomato Pesto
0.25 cup
Arugula and Spinach Mix
28 g
Mozzarella Cheese, shredded
0.75 cup
Italian Herb Spice Blend
5 g
Mini Sweet Pepper
2 unit(s)
Seasoned Rice Vinegar
1 tbsp
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- Before starting, lightly oil the grill. Preheat the grill to medium-high (approx. 450°F). Wash and dry all produce.
- Core, then cut mini peppers into 1/4-inch slices.
- Pat chicken dry with paper towels. Cut into 1-inch-wide strips.
- To a medium bowl, add chicken, Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- On an unlined baking sheet, arrange flatbreads. (NOTE: This is for easy transferring to and from the grill)
- To a small bowl, add sun-dried tomato pesto and half the seasoned rice vinegar. Season with salt and pepper, then stir to combine.
- Spread pesto-vinegar mixture evenly over flatbreads. Top with cheese and peppers.
- Add chicken to one side of the grill. Grill for 4-6 min per side, until chicken is cooked through.**
- Meanwhile, arrange flatbreads on the other side of the grill. Reduce heat to low and close the lid.
- Cook for 4-5 min, until cheese melts and bottom of flatbreads are crispy. (TIP: Keep an eye on flatbreads so they don't burn!)
- To a large bowl, add remaining seasoned rice vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. Add spinach and arugula, then toss to coat.
- Thinly slice chicken.
- Top flatbreads with chicken.
- Cut flatbreads into quarters and divide between plates.
- Top with dressed spinach and arugula.
If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.
820
kcal
Calories
38
g
Fat
10
g
Saturated Fat
58
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
59
g
Protein
155
mg
Cholesterol
1990
mg
Sodium
1
g
Trans Fat
950
mg
Potassium
450
mg
Calcium
5
mg
Iron
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