Meal Kit
Pesto Chicken Pizza
with mozzarella, grape tomatoes, and arugula
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
First, you'll caramelize the shallot, bringing out their natural sugars. Then, you cook the chicken and assemble the flatbread with two perfect elements: melty mozzarella and juicy grape tomatoes. Bake, top with pesto and arugula, and presto! Pesto chicken pizza.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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2 Naan Flatbreads
- 4 oz. Grape Tomatoes
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4 oz. Shredded Mozzarella
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2 oz. Basil Pesto
- 1 Shallot
- ½ oz. Baby Arugula
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) yP546B38
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Calories890
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Carbohydrates73g
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Net Carbs68g
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Fat38g
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Protein63g
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Sodium1960mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Halve and peel shallot. Slice halves into thin strips.
Halve tomatoes.Pat chicken breasts dry and, on a separate cutting board, cut into 1” dice. Season with a pinch of pepper. -
2 Caramelize the Shallot
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add shallot to hot pan. Stir occasionally until tender and lightly caramelized, 8-10 minutes.Transfer shallot to a plate and set aside.Reserve pan; no need to wipe clean. -
3 Cook Chicken and Par-Bake Flatbreads
Return pan used to caramelize shallot to medium-high heat.
Add 2 tsp. olive oil and chicken to hot pan and cook undisturbed until browned on one side, 3-4 minutes.Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Remove from burner.While chicken cooks, place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes. -
4 Assemble the Pizzas
Place browned flatbreads on a clean work surface.
Drizzle each flatbread with 1/4 tsp. olive oil. Divide chicken between each flatbread, then add mozzarella, tomatoes, and caramelized shallot. -
5 Bake the Pizzas
Place assembled pizzas directly on top oven rack, with prepared baking sheet on rack below to catch any drips.
Bake until crust is golden brown and cheese is melted, 5-7 minutes.Rest cooked pizzas 5 minutes.Plate dish as pictured on front of card, garnishing pizzas with basil pesto and arugula. Bon appétit!
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