Contents of your meal kit:
chicken
basil & mint
peas
asparagus
red bell pepper
cauliflower “cream”
flatbread
pecorino
arugula
lemon
Cookware needed: small mixing bowl, outdoor grill (see note), salad bowl
Finishing steps:
- Preheat grill to med-high heat.
- Meanwhile, pull basil & mint leaves from their stems. Finely chop, and place in a small mixing bowl. Add peas to the bowl, along with a generous drizzle of olive oil. Use a fork to roughly mash peas. Season with salt & pepper.
- Trim the woody stem ends from the asparagus. Rub asparagus spears and red pepper pieces with a little olive oil, and season with salt & pepper. Season chicken with salt & pepper and rub with oil.
- When grill is hot, cook your chicken and vegetables:
- Grill the vegetables about 5 minutes, turning occasionally, until crisp tender. When the vegetables are done, transfer to a plate and bring indoors.
- On the other side of the grill, cook chicken about 5 minutes per side or until cooked through. Transfer to a plate and keep warm.
- Reduce the grill temperature to low.
- When vegetables are cool enough to handle, cut into bite sized pieces. Divide cauliflower cream between flatbreads and spread evenly. Top with grilled vegetables. Place flatbreads directly on the grill and close the lid. Grill until flatbreads are crispy at edges. Carefully transfer flatbreads to a plate and top with pecorino cheese.
- In a salad bowl toss arugula with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt & pepper.
- Serve arugula directly on top of the hot flatbreads, and finish with a dollop of smashed pea pesto. You can fold flatbreads over and eat like a sandwich, or dig in with a knife and fork. Serve sliced chicken on the side. Enjoy!
Notes: No access to an outdoor grill? You can always make this meal using a stovetop grill pan, or your oven’s broiler.