Chicken, Zucchini & Tomato Flatbreads

Name: Chicken, Zucchini & Tomato Flatbreads with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 4 oz Tomato; 1 clove Garlic; 1 Lemon; 4 oz Ricotta Cheese; 2 Bread; 1/4 oz Parsley; 1 tsp Red Pepper Flakes; 2 tsp Honey; Salt; Black Pepper; 2 tsp Cooking Oil; 2 1/2 tsp Olive Oil; 10 oz Chicken Breast

with Lemon Ricotta, Fresh Parsley, Honey & Chili Flakes

By Recipe0 System

If this recipe could talk, it would say “I’m so fancy!” Toasty flatbreads are gussied up with fluffy lemony ricotta cheese, and bites of tomato and zucchini bursting with juicy goodness. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
4 oz Tomato
1 clove Garlic
1 Lemon
4 oz Ricotta Cheese
2 Bread
1/4 oz Parsley
1 tsp Red Pepper Flakes
2 tsp Honey
Salt
Black Pepper
2 tsp Cooking Oil
2 1/2 tsp Olive Oil
10 oz Chicken Breast

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Place a lightly oiled baking sheet on top rack (for 4 servings, use 2 lightly oiled baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.

Open package of chicken and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.

Use pan used for chicken or sausage here.
3

While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
4

In a second small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
5

Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up.

Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.

Top flatbreads with chicken or sausage along with veggies.
6

Meanwhile, pick parsley leaves from stems; roughly chop leaves.

Once flatbreads are done, garnish with parsley, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.

Divide between plates and serve with any remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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