1. Chicken Prep: Cut chicken into 1 inch by 2 inch pieces and separate into 2 refrigerator bags for use later with 2 recipes
2. Peal and mince 5 cloves of garlic and store in fridge for use in all three recipes
3. Grate ¾ cup of parmesan cheese and keep in storage bag in fridge for use in 2 recipes
4. Slice 1 cup of mushrooms and store in fridge
5. Dice Carrot and store in fridge
6. Pizza Dough – If it is frozen, put in fridge 24 hours prior to cooking flatbread meal to thaw properly

Make Caramelized Onions

1. Slice Onion in thin slices.
2. Add to a hot pan with 1 Tbls oil and stir in 1 tsp of salt and 1 tsp of pepper
3. Stir continuously stir while on medium heat until soft and caramel color, approximately 10min
4. Cool and store in refrigerator until Flatbread night

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Season chicken with Italian seasoning, salt and pepper
3. Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side.
4. To the chicken, add garlic, tomatoes, basil and red pepper flakes, if using, to the skillet. Cook, stirring occasionally, until the tomatoes begin to softened, about 3-4 minutes.
5. Stir in pasta, parmesan and 1 Tbls olive oil until well combined, about 2 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with basil

Make Rice

1. Cook 1 cup rice according to package instructions

Make Sauce

1. In a small bowl, combine the sesame oil, honey, water, ground ginger, garlic, crushed red pepper flakes, and the 4 TBLS of soy sauce.

Sear Chicken

1. In a medium bowl mix the chicken pieces with 2 TBLS Soy sauce
2. Heat 1 TBLS olive oil in a large pan. Add the chicken to the hot pan and sear on 1 side letting cook for 2 minutes. Turn pieces to cook the other side for another 2 minutes. Remove chicken and set aside.

Cook Veggies & Finish

1. Add 1 more TBLS of olive oil to the same hot pan and then add the carrots and the onion and cook, stirring, for 1 minutes.
2. Add the broccoli florets to the carrots and onions in the pan and cook for another 4 minutes stirring frequently so onions do not burn.
3. Add the chicken back to the pan and add the sauce mixture. Cook about 3 minutes, stirring as the sauce cooks down slightly.
4. Remove from the heat and stir in 1 ½ cups of the basil. Serve topped with the remaining 1/2 cup basil.

Serve

1. Serve over rice and garnish with basil leaves

1. Preheat Oven to 400 degrees
2. Roll out, stretch or knead your pizza dough into a square shape to fit a lightly oiled sheet pan
3. For a crunchy crust, cook in over for 10minutes, then take out and set aside until ready to assemble

Other Flatbread Toppings

1. Take out the Caramelized Onions that you make on prep-ahead day to come up to room temperature
2. Add sliced mushrooms to hot pan with 1 Tbls olive oil and sauté until lightly browned and softened
3. In a mini processor, add the olives, garlic, and olive oil. Pulse until completely ground and forming a paste.
4. Slice the mozzarella into thin ¼ inch slices

Assemble Flatbread

1. Spread a thin layer of the olive tapenade over the flatbread, then top with mozzarella
2. Spread the caramelized onions around evenly, then the mushrooms, then the parmesan and basil (save 1 Tbls for salad)
3. Cook in oven for 15 minutes until the cheese is melted and golden and crust is starting to brown

Salad & Serve

1. Clean the Mesclun salad and simply dress it with 1 Tbls Basil chiffonade, 1 Tbls vinegar + 3 Tbls Olive Oil and a dash of salt and pepper
2. Cut the flatbread into pieces and serve with salad