SuperQuick Hot Honey and Chicken Flatbreads

15-Min Meal

SuperQuick

with Monterey Jack Cheese

5 min

Difficulty: 1/3

If you are looking for a meal that is sweet, savoury and speedy, we've got you covered! These flatbreads are perfectly balanced — you'll love the how the fresh arugula and spinach pair with the chicken and spiced honey drizzle for an unforgettable dinner. Ingredients: Ground chicken • 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) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

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

Large Non-Stick Pan

Aluminum Foil

Whisk

Tags

SuperQuick

Ready-in-20

Ingredients

Ground Chicken

250 g

Flatbread

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Baby Spinach

56 g

Crispy Shallots

28 g

Monterey Jack Cheese, shredded

0.5 cup

Honey

1 unit(s)

Chili-Garlic Sauce

1 tbsp

Smoked Paprika-Garlic Blend

6 g

White Wine Vinegar

0.5 tbsp

Sugar

0.5 tsp

Oil

1.5 tbsp

Salt

0.188 tsp

Pepper

0.19 tsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Heat a large non-stick pan over medium-high.
Meanwhile, core, then cut peppers into 1/2-inch pieces.
In a small bowl, whisk together chili-garlic sauce and honey.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken and half the peppers. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates.
Remove from heat.

On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.

Remove flatbreads from oven, then flip and top with chicken mixture and cheese.
Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

In a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Add spinach and remaining peppers, then toss to coat with dressing.
Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
Sprinkle remaining crispy shallots over top of salad.