Italian Chicken & Green Pepper Flatbreads

with Mozzarella Cheese & Creamy Garlic Sauce

Allergens: Milk, Sesame, Wheat, Eggs, Soy, May contain traces of allergens

Total: 25 min • Prep: 10 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Chopped Chicken Breast

    10 ounce

  • Onion

    1 unit

  • Flatbreads

    2 units

  • Chicken Stock Concentrate

    1 unit

  • Long Green Pepper

    1 unit

  • Mozzarella Cheese

    1 cup

  • Italian Seasoning

    1 tablespoon

  • Mayonnaise

    2 tablespoon

  • Garlic Powder

    1 teaspoon

  • Olive Oil

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips.

Ingredient Quantities

  • Onion

    1 unit

2

  • Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, and half the garlic powder (you’ll use the rest in Step 5). Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper.

  • Turn off heat; transfer to a plate. Wipe out pan.

Ingredient Quantities

  • Onion

    1 unit

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

3

  • While veggies cook, place flatbreads, dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Rub tops with a drizzle of olive oil; season with salt and pepper. TIP: Line the baking sheet with foil for easy cleanup!

  • Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

Ingredient Quantities

  • Flatbreads

    2 units

  • Olive Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

4

  • Open package of chicken* and drain off any excess liquid.

  • Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Italian Seasoning; season generously with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

  • Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Taste and season with salt and pepper if desired.

  • Return cooked veggies to pan; stir to combine. Turn off heat.

Ingredient Quantities

  • Italian Seasoning

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

5

  • While chicken cooks, in a small bowl, combine mayonnaise, sour cream, and remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Mayonnaise

    2 tablespoon

  • Garlic Powder

    1 teaspoon

6

  • Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up. Evenly divide mozzarella between flatbreads and top with chicken and veggies.

  • Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Ingredient Quantities

  • Flatbreads

    2 units

7

  • Transfer flatbreads to a cutting board and drizzle with as much creamy garlic sauce as you like.

  • Slice flatbreads into quarters. Divide between plates and serve.

Ingredient Quantities

  • Flatbreads

    2 units