Chicken, Mushroom & Onion Flatbreads

🥘 Ingredients

• Vidalia onion paste
  1 oz
• arugula
  4 oz
• black pepper
• button mushrooms
  8 oz
• chopped chicken breast
  20 oz
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• flatbreads
  4 unit
• lemon
  1 unit
• olive oil
  2 tsp
• salt
• tomato
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small bowl
• baking sheet
• large pan
• large pan
• large bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Drop cream cheese (in packets) into a small bowl of warm water to soften. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Dice tomato into ½-inch pieces. Quarter lemon .

   cream cheese: 1/2 c, button mushrooms: 8 oz, zucchini: 2 unit, tomato: 2 unit, lemon: 1 unit
2. 

   2

   Place flatbreads on a baking sheet . Bake until golden brown and crispy, ⏱️ 7-9 minutes . (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.) Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 4-6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   flatbreads: 4 unit, chopped chicken breast: 20 oz, cooking oil: 2 tsp, salt, black pepper
3. 

   3

   Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and pepper. Cook, stirring occasionally, until veggies are softened and lightly browned, ⏱️ 5-7 minutes . Set aside. Use pan used for chicken.
4. 

   4

   Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.

   Vidalia onion paste: 1 oz
5. 

   5

   Place arugula and tomato in a large bowl . Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4). Season with pepper and toss to combine.

   arugula: 4 oz, olive oil: 2 tsp
6. 

   6

   Evenly spread flatbreads with Vidalia cream and top with veggies. Cut into squares and divide between plates; top with arugula salad. Serve. Chicken is fully cooked when internal temperature reaches 165 degrees.