Spicy Buffalo Chicken Flatbreads
with Green Pepper & Onions
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
We are so stoked for this stacked meal! In 20 minutes, it’s primo pita pizza time with fiery Buffalo sauce on shredded chicken, a sweep of sour cream and generous veggies. Knife and fork recommended for this quick and hearty classic.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Green pepper
- 50g Sliced red onions
- 30ml Buffalo sauce
- 43ml Sour cream
- 60g Grated mozzarella
- 2 Pocketless pita
Contains: Milk • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
8 g
Sodium
970 mg
Total Carb
52 g
Sugars
6 g
Protein
50 g
Fibre
4 g
Preparation
Cook & coat 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, 4 to 6 min. per side, until cooked through.
- Transfer to a bowl. Using two forks, shred the chicken.
- Add the Buffalo sauce; toss well.
Warm the pita
- Meanwhile, arrange the pita on a foil-lined sheet pan and bake, 5 to 7 min., until crispy.
- Switch the oven to broil.
Assemble & broil the flatbreads
- Core and thinly slice the green pepper crosswise.
- Spread the pita with the sour cream.
- Top with the chicken, green pepper, cheese and onions.
- Broil, 2 to 3 min., until beginning to brown.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates. Bon appétit!
Valentine's Day Dinner Date
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
