Chicken, Mushroom & Onion Flatbreads
with Zucchini, Arugula Salad & Tomato
We love a classic pizza night, but tonight we’ll have to ask the tomato sauce to step aside—there’s a new kid in town. You’ll slather crispy flatbreads with a rich, savory Vidalia onion cream sauce we just can’t get enough of. Add tender, golden brown zucchini and earthy mushrooms, top it with a lemon-kissed arugula salad for bright contrast, and that’s it. Simple, satisfying, and all in 25 minutes—a hearty vegetarian dinner idea you just can’t pass up!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Cream Cheese
(Contains Milk)
4 ounce
Button Mushrooms
1 unit
Zucchini
1 unit
Tomato
1 unit
Lemon
2 unit
Flatbreads
(Contains Sesame, Wheat)
½ ounce
Vidalia Onion Paste
2 ounce
Arugula
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drop cream cheese (in packets) into a small bowl of warm water to soften. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon.
• Place flatbreads on a baking sheet. Bake until golden brown and crispy, 7-9 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.)
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Set aside.
Use pan used for chicken.
• Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.
• Place arugula and tomato in a large bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4). • Season with pepper and toss to combine.
• Evenly spread flatbreads with Vidalia cream and top with veggies. • Cut into squares and divide between plates; top with arugula salad. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Explore Similar Recipes
