Thai peanut sauce and Soiree fresh mozzarella cheese cover flatbread for a tasty lunch. Save time by thawing your flatbread at breakfast so it's ready by lunch!

—breakfast, lunch, and dinner included—for 5 full days of meal prepped meals using just 20 ingredients (and some pantry staples).


Thai Chicken Flatbread

Preheat oven to 400 degrees. Pat chicken thighs dry with paper towels; place in a large resealable plastic bag. Whisk together balsamic vinegar, 1 tablespoon Gustare Vita olive oil, garlic, Dijon mustard, and 1/4 teaspoon each salt and black pepper in a small bowl. 

Pour mixture over chicken, close bag. Turn to evenly coat chicken; marinate at least 10 minutes. Remove chicken from marinade; discard marinade. Place chicken on a parchment-lined rimmed baking pan. Bake 40 to 50 minutes or until the internal temperature reaches 165 degrees. Cool slightly and shred; set aside.

Increase oven temperature to 425 degrees. Brush a large baking sheet with 1 tablespoon olive oil. Pat bread dough into an 11x15-inch rectangle on prepared baking sheet. Bake 12 minutes or until lightly browned. Remove from oven; spread peanut sauce onto crust and sprinkle with fresh mozzarella. Top with shredded chicken and red onion slices. 

Bake 8 to 10 minutes or until crust is golden and cheese is melted. Garnish with fresh parsley, if desired.