Caesar-Drizzled Chicken Flatbreads
with Poblano & Cheddar
Cooking time
15 minutes
Servings
2/4
Calories
760 /serving
It’s easy to make these flatbreads fit for a king: just crown them with almighty Caesar dressing. Thick, creamy, garlicky, it’s drizzled over wedges of warm naan loaded with shredded chicken, cherry tomatoes and poblano pepper, along with plenty of tangy melted cheese.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Poblano pepper (or green pepper)
- 140g Cherry tomatoes
- 15g Minced roasted garlic
- 30ml Caesar vinaigrette
- 60g Grated aged cheddar
- 2 Naan
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
33 g
Saturated Fat
10 g
Sodium
930 mg
Total Carb
64 g
Sugars
8 g
Protein
53 g
Fibre
9 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
Finish the chicken & cook the vegetables
- Meanwhile, halve, core and medium-dice the poblano.
- To the pan, add the garlic, tomatoes, poblano and S&P.
- Cook, stirring occasionally, 2 to 3 min., until beginning to soften and the chicken* is cooked through.
- Transfer the chicken to a bowl. Using two forks, shred the chicken.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Top with the chicken, vegetables and cheese.
- Bake, 4 to 6 min., until the edges of the naan are golden.
Make the vinaigrette
- Meanwhile, in a small bowl, combine the vinaigrette and 1 tbsp water (double for 4 portions).
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Drizzle with the vinaigrette. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
