Chicken, Mushroom & Onion Flatbreads

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry all produce. Drop cream cheese into a small bowl of warm water to soften. Trim and thinly slice button mushrooms (skip if pre-sliced). Trim and halve zucchini lengthwise; cut crosswise into ¼-inch half-moons. Dice tomato . Quarter lemon .

   cream cheese: 2 oz, water, button mushrooms: 4 oz, zucchini: 1 unit, tomato: 1 unit, lemon: 1 unit
2. 

   2

   Place flatbreads on a baking sheet . Bake until golden brown and crispy ⏱️ 7 minutes .

   flatbreads: 2 unit
3. 

   3

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

   cooking oil: 1 tbsp, chopped chicken breast: 8 oz, salt: 1 tsp, black pepper: 1 tsp
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: 2 tbsp
5. 

   5

   Place arugula and diced tomato in a large bowl . Add juice from one lemon wedge and a drizzle of olive oil . Season with black pepper and toss to combine.

   arugula: 2 c, olive oil: 2 tbsp
6. 

   6

   Evenly spread warm flatbreads with vidalia onion cream and top with mushroom and zucchini mixture. Cut into squares and divide between plates; top with arugula salad. Serve immediately.