What you'll be getting:

Herb Chicken Flatbread Pizza

Per Serving

125 g veggies (peppers, zucchini, kale, green onion ) 

75 g herb chicken (tossed with avocado oil, salt, pepper, nutritional yeast, fines herbes) 

35 g feta 

1 naan flat bread

1.5 T basil sauce (lemon juice, basil, avocado oil, garlic, nutritional yeast, salt, pepper) 

Equipment needed:  sautee pan, and a lined sheet pan (you may need 2 pans) 

Preheat the oven to 425. 

Start heating up your pan, when hot, add the chicken. Cook for 3-5 minutes, or until you notice all of the chicken is cooked and has started to take on a little color. 

When your chicken has finished cooking, add the veggies. Sautee just until the kale begins to wilt (Roughly a minute). 

(After 3 minutes)

While the chicken is cooking, lay the naan on the sheet pan(s) and top with the basil sauce.

Add the chicken and veggies to the naan. 

Top with as much or as little cheese as you'd like and place the sheet pan in the oven. Set a timer for 15 minutes. 

After 15 minutes your pizzas will be ready. I like my crust a little darker, if you like it a little lighter you can bake for 10 minutes instead of 15. From start to finish this dinner will be ready in 20 minutes. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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