IN THIS RECIPE

WHAT YOU NEED:

• 2 Tbsp. Olive oil
• 2 Boneless, skinless chicken breasts, sliced into strips
• 1 lb. Broccoli, cut into small florets
• ¾ cup Water
• 2 tsp. Low sodium soy sauce
• 1 pkg. Sun-Bird® Beef & Broccoli Seasoning Mix 
• 4 Loaves naan or pita bread
• 4 cups Mozzarella cheese, shredded
• ½ Small red onion, thinly sliced
• 2 cups Cherry tomatoes, halved
• 4 Sprigs fresh basil, for garnish
• 1 Tbsp. Crushed red pepper flakes, for garnish

PREPARATIONS:

• Preheat oven to 450°F. Heat oil in a large skillet over medium high heat. Cook the chicken until browned and internal temperature reaches 165°F, about 5-7 minutes. Add broccoli and cook until tender, about 5 minutes.
• Stir in water, soy sauce and Sun-Bird® Beef & Broccoli Seasoning Mix and stir constantly until thickened, about 5 minutes.
• Line a rimmed baking sheet with aluminum foil and arrange flatbreads in a single layer. Top each flatbread with 1/4 of the mozzarella cheese, chicken mixture, red onion and cherry tomatoes. Bake for 8-10 minutes or until cheese is melted and bubbly and flatbread is golden brown. Top with the basil and crushed red pepper flakes. Slice and serve.