California Chicken Flatbread with Chipotle Ranch Drizzle
Seedless Grapes
Ingredients
- ½ (25-oz) pkg frozen chicken breast strips
- 2 (8-oz) cans refrigerated crescent dough sheets
- 2 Tbsp olive oil
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 1 red bell pepper, chopped
- ½ red onion, thinly sliced
- ¼ cup coarsely chopped fresh cilantro
- 1 avocado, peeled and chopped
- 1 cup Ranch dressing
- 1 tsp ground chipotle chile pepper
Instructions
- Preheat oven to 400°F.
- Place chicken strips on a baking sheet and bake according to package directions; chop.
- Unroll crescent dough sheets on greased baking pans and brush with oil.
- Bake 5 minutes; sprinkle with cheese, chicken, bell pepper and onion.
- Bake 15 minutes or until cheese is melted and crescent dough is lightly browned.
- Sprinkle with cilantro and avocado.
- Stir together dressing and chipotle pepper; drizzle over flatbreads.
Side Dish Ingredients
- 1 lb seedless grapes
Side Dish Instructions
- Serve with grapes.
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