Italian Chicken & Green Pepper Flatbreads

🥘 Ingredients

• Italian seasoning
  2 tbsp
• black pepper
  1 tsp
• chicken stock concentrate
  2 unit
• chopped chicken breast
  20 oz
• cooking oil
  4 tsp
• flatbreads
  4 unit
• garlic powder
  2 tsp
• long green pepper
  2 unit
• mayonnaise
  4 tbsp
• mozzarella cheese
  2 c
• olive oil
  1 tsp
• onion
  2 unit
• salt
  1 tsp
• sour cream
  3 tbsp

🍳 Cookware

• large pan
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion . Halve, core, and thinly slice long green pepper into strips.

   onion: 2 unit, long green pepper: 2 unit
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion, sliced green pepper, and half the garlic powder (you'll use the rest in Step 5). Cook, stirring occasionally, until softened and lightly browned, ⏱️ 7 minutes . Season with salt and black pepper . Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 4 tsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies cook, place flatbreads , dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Rub tops with a drizzle of olive oil ; season with salt and pepper. TIP: Line the baking sheet with foil for easy cleanup. Toast until golden brown and crisp, ⏱️ 5 minutes . For 4 servings, toast on top and middle racks, swapping rack positions halfway through.

   flatbreads: 4 unit, olive oil: 1 tsp
4. 

   4

   Open package of chopped chicken breast and drain off any excess liquid. Heat a large drizzle of oil in the pan used for veggies over medium-high heat. Add chicken and Italian seasoning ; season generously with salt and pepper. Cook, stirring occasionally, until browned and cooked through, ⏱️ 6 minutes . Stir in chicken stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Taste and season with salt and pepper if desired. Return cooked veggies to pan; stir to combine. Turn off heat.

   chopped chicken breast: 20 oz, Italian seasoning: 2 tbsp, chicken stock concentrate: 2 unit
5. 

   5

   While chicken cooks, in a small bowl , combine mayonnaise , sour cream , and remaining garlic powder. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   mayonnaise: 4 tbsp, sour cream: 3 tbsp
6. 

   6

   Once flatbreads are toasted, remove baking sheet from oven. Carefully flip flatbreads dimpled sides up. Evenly divide mozzarella cheese between flatbreads and top with chicken and veggies. Return to top rack and bake until cheese melts, ⏱️ 6 minutes . For 4 servings, bake on top and middle racks, swapping rack positions halfway through.

   mozzarella cheese: 2 c
7. 

   7

   Transfer flatbreads to a cutting board and drizzle with as much creamy garlic sauce as you like. Slice flatbreads into quarters. Divide between plates and serve.