Crispy Chicken and Artichoke Flatbreads with Lemon Aioli and Roasted Potato Wedges

These crispy flatbreads are loaded with tender chicken, marinated artichoke hearts, sautéed zucchini and fresh tomato, all topped with melted Italian cheese. A bright and creamy lemon aioli adds the perfect finishing touch.

Paired with roasted potato wedges, this meal is hearty, flavorful and comes together in under an hour. Perfect for a weeknight dinner or a casual gathering.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Marinated Artichoke HeartsView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, trim zucchini and slice crosswise into ¼-inch-thick rounds. Zest and quarter the lemon. Slice tomato into thin rounds; season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder, a pinch of salt and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
4. In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge and lemon zest to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper if desired. For a spicy kick, add a pinch of chili flakes.
5. Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat and season with salt and pepper. Place flatbreads upside down (dimpled side down) on a second baking sheet. Toast on top rack until golden and crisp, 3-4 minutes.
6. Flip flatbreads over (dimpled side up). Evenly layer with Italian cheese blend, zucchini, sliced tomato and artichoke hearts. Return to top rack and bake until cheese melts, 4-6 minutes. Watch carefully to prevent burning.
7. Drizzle flatbreads with lemon aioli and sprinkle with chili flakes to taste. Cut into quarters. Divide flatbreads and potato wedges between plates. Serve with remaining lemon wedges and extra aioli on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the Italian cheese blend with mozzarella, provolone or a mix of your favorite melting cheeses.

How do I store leftovers?

Store leftover flatbreads and potato wedges separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.

Can I make this vegetarian?

Absolutely! Simply omit the chicken and add extra vegetables like bell peppers or mushrooms.