Chicken Cobb Pita

with Avocado, Baby Kale & a Blue Cheese Dressing

Moderate | 30 min

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Contains: Egg, Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Fish, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Red Onion Sliced
Roma Tomatoes
Danish Blue Cheese
Persian Cucumber
Baby Kale
Garlic
Frozen Corn Niblets
Chicken Breast Diced
Whole Wheat Pita
Dijon Mustard
Avocado
White Wine Vinegar
Mayonnaise
Sour Cream
Ranch Spice
Coarse Black Pepper, Dill Dried
Spice Blend
Smoked Paprika, Thyme Dried, Granulated Garlic, Paprika, Oregano, Basil Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 966
Fat 51g
Protein 52g
Carbohydrates 84g

Cooking Directions

0

Tip: If you have a toaster oven, skip the oven and use the toast setting to warm your pitas!

1

Prepare Ingredients
- Turn oven to 400°F.
- Wash cucumber, tomato and baby kale.
- Trim ends from cucumber and thinly slice into 1/8 inch rounds.
- Chop tomato into 1/2 inch pieces.
- Cut avocado in half and remove pit. Slice into 1/4 inch pieces and scoop flesh out with a large spoon.

2

Prepare Ranch Dressing
- In a medium bowl, mix sour cream, mayo, Dijon mustard, ranch spice, 1 tsp. of the garlic and half of the white wine vinegar.
- Crumble blue cheese into dressing.
- Season to taste with salt and pepper.

3

Heat Pita
- Wrap pitas in foil.
- Put pitas in oven and heat for 6–8 minutes, until warmed through.

4

Cook Chicken
- Heat 2 tbsp. olive oil a large skillet over medium-high.
- Drain diced chicken and pat dry with paper towel. Season with salt and pepper.
- Once skillet is hot, add chicken and cook for 4–5 minutes, stirring occasionally.
- Stir in red onion, corn, spice blend and remaining garlic.
- Cook for 2 minutes, or until chicken reaches an internal temperature to 165°F.
- Add remaining white wine vinegar and scrape up any browned bits with a wooden spoon.

5

Assemble Pitas + Serve
- Place two pitas on each serving plate.
- Divide chicken over center of each pita.
- Top with avocado, tomatoes, cucumbers and baby kale.
- Drizzle ranch dressing over everything to taste.
- When ready to eat, fold sides over like a taco and eat carefully to prevent spillage.
- Enjoy!

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