Chicken & Brussels Flatbreads
with Parmesan & Italian Cheeses
In our humble opinion, flatbreads are a level above pizza! We know that may sound crazy, but stick with us. The golden crust is a blank canvas, not beholden to simply marinara and mozz! In fact, ours is topped with herby lemony ricotta, shredded Brussels sprouts, melty cheeses, lemon zest, and a drizzle of hot honey. Can your ’za do that?! Yeah, we didn’t think so.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
1 tablespoon
Italian Seasoning
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains Milk)
2 unit
Flatbreads
(Contains Sesame, Wheat)
½ ounce
Hot Honey
½ cup
Italian Cheese Blend
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
5 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts; season with ½ tsp Italian Seasoning (1 tsp for 4 servings) and a pinch of salt and pepper. (You’ll use more Italian Seasoning in the next step.) Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.
Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a separate large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate.
• While Brussels sprouts cook, zest and quarter lemon. • In a small bowl, combine ricotta, half the lemon zest, ½ tsp Italian Seasoning (be sure to measure—we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use ¾ of the lemon zest and 1 tsp Italian Seasoning.) Stir in 1 TBSP olive oil (2 TBSP for 4) and season with salt and pepper.
• Place flatbreads on a baking sheet. Brush or rub each with a drizzle of olive oil and season with salt and pepper. • Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through baking.)
• Carefully spread toasted flatbreads with lemon ricotta. Top with Brussels sprouts in an even layer. Sprinkle with Italian cheese blend and half the Parmesan (save the rest for serving). • Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.
Top flatbreads with chicken or sausage along with Brussels sprouts.
• Cut flatbreads into pieces. • Divide between plates and drizzle with hot honey. Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
