Raise your hand if you’re ready for a post-holiday detox. We are too. With a new year beginning (and lots of time at home to boot), it’s the perfect season to whip up healthy meals with a delivery service like Home Chef.
Home Chef delivers fresh, pre-portioned meals directly to your door with easy-to-follow recipes that fit your lifestyle. From 15-minute dishes to culinary masterpieces, plus options like low-carb to veggie, there’s something for every schedule and taste. This Greek Flatbread recipe is first on our list of must-tries.
GREEK FLATBREAD WITH ROASTED RED PEPPERS AND KALAMATA OLIVES
Prep & Cook Time: 30 – 40 minutes
Difficulty Level: Easy
Serves 2
Ingredients
1 Red Onion
1/2 oz Balsamic Vinegar
3/4 oz Pitted Kalamata Olives
4 oz Grape Tomatoes
1 tsp Dried Oregano
2 Naan Flatbreads
4 oz Shredded Mozzarella
3 oz Roasted Red Peppers
1 oz Feta Cheese Crumbles
1/2 oz Baby Arugula
Protein of Choice, Optional
Instructions
1. Preheat the oven to 400 degrees, rinse and dry all produce, and prepare a baking sheet with foil.
2. Peel and halve the onion. Slice into thin strips. Heat two teaspoons of olive oil in a medium pan over medium-high heat. Add onion to hot pan and stir occasionally until softened and just beginning to caramelize, 6 – 8 minutes. Stir in half the balsamic vinegar (reserve remaining for arugula) and a pinch of pepper and cook until mostly evaporated, 30 seconds. Remove from the burner.
3. Halve olives. Halve tomatoes. In a mixing bowl, combine tomatoes, half the oregano (reserve remaining for garnish), two teaspoons olive oil, and a pinch of pepper. Set aside.
4. Place flatbreads on the prepared baking sheet. Divide half the mozzarella (reserve remaining for topping), caramelized onion (to taste), and half the marinated tomatoes (reserve remaining for arugula) between flatbreads. Top each with roasted red peppers, olives, and feta. Sprinkle with remaining mozzarella.
5. Bake until flatbread edges are brown and crisp, 12 – 14 minutes. Rest flatbreads, 5 minutes.
6. Add arugula, remaining balsamic vinegar, 1 teaspoon olive oil, and a pinch of pepper to the mixing bowl with remaining marinated tomatoes. Toss gently to combine. If using protein, cook as desired and add to flatbreads before salad. Plate dish as pictured on front of card, topping flatbreads with arugula salad and garnishing with remaining oregano. Bon appétit!
Get this and more delicious recipes at www.homechef.com!
By Sarah Edwards, Staff Writer
