Sheet Pan Chicken & Pepper Flatbreads
with Monterey Jack & Mozzarella
Sheet Pan Chicken & Pepper Flatbreads
Warm flatbreads topped with juicy chicken, sweet peppers, and a melty blend of Monterey Jack and mozzarella for an easy, satisfying dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Breast Strips
- 2 unit Flatbreads
- 1 unit Long Green Pepper
- ¼ cup Monterey Jack Cheese
- ½ cup Mozzarella Cheese
- 1 unit Tomato Paste
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories810
Protein53g
Carbs70g
Fat38g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for seasoned mushrooms, chickpeas, or roasted cauliflower while keeping the peppers and cheese. For dairy-free needs, use a melty plant-based cheese or skip the cheese and add extra herbs and a splash of olive oil for richness.
What to serve with it
Serve with a crisp green salad, cucumber slices, or a simple tomato salad to balance the rich, cheesy topping. A lemony slaw or pickled vegetables also add freshness and cut through the savory chicken and peppers.
