Tuscan Shredded Chicken & Sun-Dried Tomato Flatbreads
with Crunchy Balsamic-Dressed Salad
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Pizza bianca alla Toscana! And it’s all made so easy with naan bread and ultra-creamy labneh, seasoned with garlicky peppers. Tangy sun-dried tomatoes add some rosso to the proceedings, along with leafy greens, mozzarella cheese and juicy shredded chicken thighs.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Celery stalk
- 15g Sliced sun-dried tomatoes
- 30ml Balsamic vinegar
- 60ml Labneh
- 30g Grated mozzarella
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
12 g
Sodium
1470 mg
Total Carb
80 g
Sugars
11 g
Protein
59 g
Fibre
9 g
Preparation
Cook & shred the chicken
- Preheat the oven to broil.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a bowl. Using 2 forks, shred the chicken.
Mise en place
- Meanwhile, thinly slice the celery crosswise on an angle.
- Roughly chop a handful of the spinach.
- Mince the garlic.
- In a medium bowl, combine the labneh, ½ the garlic, the remaining spices and S&P.
Make the salad
- In a large bowl, combine the vinegar, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P.
- Add the celery, ½ the chicken and the whole spinach; toss well.
Assemble & bake the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Spread with the seasoned labneh.
- Top with the cheese, chopped spinach, tomatoes, remaining chicken and a drizzle of oil.
- Broil, 4 to 6 min., until the cheese is melted and beginning to brown.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
