Chicken and Broccoli Flatbread

(MAKES 4 SERVINGS)

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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.

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Chicken and Broccoli Flatbread
(MAKES 4 SERVINGS)

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.