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SuperQuick Grilled Chicken Flatbreads
15-Min Meal
High Protein
New
SuperQuick
SuperQuick Grilled Chicken Flatbreads

with Sun-Dried Tomato Pesto, Spinach and Arugula

5 min
Difficulty: 1/3
Italian

Ingredients: Chicken tenders • 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

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

Utensils

Large Bowl
Small Bowl
Baking Sheet
Measuring Spoons
Medium Bowl

Tags

High Protein
New
SuperQuick
Ready-in-20
Summer-essentials
Ingredients
Chicken Breast Tenders

Chicken Breast Tenders

320 g

Flatbread

Flatbread

2 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Arugula and Spinach Mix

Arugula and Spinach Mix

28 g

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Italian Herb Spice Blend

Italian Herb Spice Blend

5 g

Mini Sweet Pepper

Mini Sweet Pepper

2 unit(s)

Seasoned Rice Vinegar

Seasoned Rice Vinegar

1 tbsp

Oil*

Oil*

2 tbsp

Salt*

Salt*

0.33 tsp

Pepper*

Pepper*

0.13 tsp

Preparation
1
Prep

  • 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.
  • 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.

2
Assemble flatbreads

  • 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.

3
Grill chicken

  • Add chicken to one side of the grill. Grill for 4-6 min per side, until chicken is cooked through.**

4
Grill flatbreads

  • 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!)

5
Finish and serve

  • 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.

Nutrition per serving

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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