Chicken BBQ Flatbreads
Ranch-Dressed Roasted Brussels
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
When the big bold flavours of BBQ sauce show up on pizza night, it’s an instant party. Shredded chicken is scattered on sweet and sticky naan, along with caramelized onions and sharp cheddar for oomph. Meanwhile, Brussels sprouts get an all-American dressing of ranch-spiced sour cream.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 300g Brussels sprouts
- 30ml BBQ sauce
- 30ml Apple cider vinegar
- 25g Caramelized onions
- 60g Grated aged cheddar
- 43ml Sour cream
- 2 Naan
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
2 Sheet pans
Total Fat
29 g
Saturated Fat
11 g
Sodium
1220 mg
Total Carb
79 g
Sugars
14 g
Protein
57 g
Fibre
13 g
Preparation
Cook & shred the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a medium 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 two forks, shred the chicken.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
- Transfer to a large bowl.
Assemble & bake the flatbreads
- Meanwhile, arrange the naan on a second lined sheet pan.
- Spread with the BBQ sauce.
- Top with the chicken, onions and cheese.
- Bake, 4 to 6 min., until the edges of the naan are golden.
Make the ranch dressing
- Meanwhile, in a small bowl, combine the sour cream, vinegar, remaining spices and S&P.
Finish & serve
- To the bowl of Brussels sprouts, add the ranch dressing; toss well.
- Divide the flatbreads (cut into wedges) between your plates.
- Serve the Brussels sprouts on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
