Quick BBQ Chicken Flatbreads
with Maple-Dijon Slaw
Cooking time
15 minutes
Servings
2/4
Calories
750 /serving
You can’t wait, won’t wait for these tasty flatbreads. On the table in 15 minutes, each meaty bite wafts with scents of hickory wood, BBQ sauce and melted cheese. All the fixings for a side slaw are chopped for you, just dress them in maple-Djion vinaigrette.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 50g Sliced red onions
- 100g Matchstick carrots
- 150g Shredded cabbage
- 30ml BBQ sauce
- 45ml Maple-Dijon vinaigrette
- 60g Grated mozzarella
- 2 Naan
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Milk • Mustard • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
27 g
Saturated Fat
7 g
Sodium
1750 mg
Total Carb
75 g
Sugars
15 g
Protein
51 g
Fibre
6 g
Preparation
Cook the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer to a cutting board and cut into bite-size pieces.
Make the slaw
- Meanwhile, in a large bowl, combine the cabbage, carrots and vinaigrette.
Assemble & bake the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Spread with the BBQ sauce.
- Top with the chicken, onions and cheese.
- Bake, 4 to 5 min., until the cheese has melted.
- Switch the oven to broil, 1 to 2 min., until the cheese begins to brown.
Plate your dish
- Divide the flatbreads (cut into wedges) between your plates.
- Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
