Southwestern Chicken Flatbread with Whole-Wheat Crust and Monterey Jack
Get weekly recipes and ingredients delivered.
This week, Chef Giuseppe is channeling classic Southwestern flavors into a rustic flatbread. Chicken is pan-roasted with chili powder and cumin, then shredded and mixed with black beans, corn, and melty Monterey Jack. Grab a friend to join you in rolling out the whole-wheat dough—this is a meal that's just as fun to make together as it is to eat. Finish with crumbles of queso fresco and a squeeze of lime for extra cheesy and tangy goodness.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Giuseppe
- Calories 990
- Protein 55g
- Total Carb 103g
- Total Fat 37g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 12 ounces
- whole-wheat pizza dough
- 2 tablespoons
- flour
- 2 ounces
- shredded Monterey Jack cheese
- 2
- boneless skinless chicken breasts
- 1 can
- black beans
- 2
- scallions
- 1
- lime
- 1/4 cup
- corn
- 1 teaspoon
- chili powder
- 1 1/2 teaspoon
- ground cumin
- 2 ounces
- queso fresco
- 1
- parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- rolling pin (optional)
- 10" medium pan
Allergens
Cooking Steps
Prepare dough
Preheat oven to 450°F. Remove pizza dough from bag and let soften at room temperature. Line a baking sheet with parchment paper for the next step.
Roll and bake flatbread
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Place on prepared baking sheet. Rub 2 teaspoons olive oil over dough and sprinkle over half of Monterey Jack. Bake until crust is crisp and light golden and cheese is bubbling, 15-20 minutes.
Sear chicken
While flatbread bakes, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board for the next step, reserving pan for Step 5.
Prepare remaining ingredients
While chicken cooks, drain and rinse black beans. Measure out 1 cup black beans for the next step (save remainder for another recipe). Rinse scallions, trim and discard roots, and thinly slice crosswise on a diagonal, keeping whites and light green separate from dark greens. Halve lime; cut 1 half into wedges for serving. Once cooked, shred chicken using 2 forks or roughly chop.
Sauté beans and corn
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add corn, spice mix, black beans, scallion whites and light greens, ⅛ teaspoon salt, and pepper as desired. Sauté, stirring, until warmed through, 2-3 minutes. Add 2 tablespoons water to pan and stir to combine. Stir in shredded chicken and remaining Monterey Jack. Remove pan from heat.
Finish and plate flatbread
Top flatbread with Southwestern chicken mixture. Garnish with queso fresco and scallion dark greens and squeeze over juice of ½ lime. Cut Southwestern chicken flatbread into slices and serve with lime wedges for squeezing over. Dig in!