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.