Meal Kit
Hawaiian-Style BBQ Chicken Thigh Mini Flatbreads
with pineapple and cheddar-jack cheese
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Jimmy Cababa
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 1 Red Onion
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4 Mini Naan Flatbreads
- 3 oz. Pineapple Chunks
- 3 oz. BBQ Sauce
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2 oz. Shredded Cheddar-Jack Cheese
- ¼ oz. Cilantro
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) xPo09kqg
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Calories720
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Carbohydrates84g
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Net Carbs80g
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Fat23g
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Protein44g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem and coarsely chop cilantro.
Coarsely chop pineapples.Halve and peel onion. Mince halves.Pat chicken thighs dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken and onions to hot pan and cook undisturbed until browned, 3-4 minutes.Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner and stir in BBQ sauce. -
3 Assemble the Flatbreads
Place flatbreads on prepared baking sheet, flat-side up.
Top evenly with cheese, pineapples, and chicken mixture. Spoon any remaining BBQ sauce from pan onto flatbreads. -
4 Bake the Flatbreads
Bake in hot oven until cheese is melted and edges are brown and crispy, 7-10 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing flatbreads with cilantro and red pepper flakes (to taste). Bon appétit!
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