Chicken, Zucchini & Tomato Flatbreads

🥘 Ingredients

• chili flakes
  1 tsp
• chopped chicken breast
  ½ lb
• cooking oil
  2 tbsp
• flatbreads
  2 unit
• garlic
  2 cloves
• grape tomatoes
  1 c
• honey
  2 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  1 bunch
• ricotta cheese
  ½ cup
• zucchini
  2 medium

🍳 Cookware

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

1. 

   1

   Preheat oven to 450°F. Lightly oil a baking sheet and place on the top rack. Wash and dry produce. Trim and halve zucchini lengthwise, then thinly slice crosswise into half-moons. Halve grape tomatoes . Peel and mince garlic . Zest and quarter lemon .

   zucchini: 2 medium, grape tomatoes: 1 c, garlic: 2 cloves, lemon: 1 unit
2. 

   2

   Heat cooking oil in a large pan over medium-high heat. Add chopped chicken breast and cook until golden, then remove. Add olive oil to the same pan. Add zucchini and cook, stirring, until lightly browned and softened ⏱️ 5 minutes . Season with salt and pepper.

   cooking oil: 2 tbsp, chopped chicken breast: ½ lb, olive oil: 2 tbsp
3. 

   3

   While zucchini cooks, combine tomatoes, garlic, and a drizzle of olive oil in a small bowl . Season with salt and pepper.
4. 

   4

   In a second small bowl , combine ricotta cheese , half the lemon zest, ½%tsp olive oil, and lemon juice to taste. Season with salt and pepper.

   ricotta cheese: ½ cup
5. 

   5

   Carefully place flatbreads on the prepared sheet. Evenly spread flatbreads with lemon ricotta. Top with zucchini, tomatoes, and cooked chicken, cut sides up. Bake until flatbreads are golden brown ⏱️ 10 minutes .

   flatbreads: 2 unit
6. 

   6

   Meanwhile, pick parsley leaves from stems and roughly chop. Once flatbreads are done, garnish with parsley, remaining lemon zest, and chili flakes to taste. Drizzle with honey , then slice into pieces. Divide between plates and serve with remaining lemon wedges on the side.

   parsley: 1 bunch, chili flakes: 1 tsp, honey: 2 tbsp