Socca with Chicken & Veggies

Socca with Chicken & Veggies


  • 1 1/4 C chick pea flour
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 1/3 C warm water
  • 2 Tbsp. + 1 Tbsp. olive oil
  • 6 oz. chicken breast, grilled and sliced
  • 2 C Ready-Set-Serve Urban Blend
  • 4 avocados, sliced and fanned
  • 1 C asparagus, chopped and steamed
  • 1 C peas, steamed
  • Salt and pepper, to taste
  • Edible flower petals, to garnish


  1. Whisk together flour, salt, pepper, warm water, and two tablespoons of oil.
  2. Heat remaining one tablespoon of oil in skillet; when hot, ladle in four thin pancakes. When browned and bubbling, flip to other side and cook one to two more minutes.
  3. Remove from skillet and top with equal portions of chicken, RSS Urban Blend, avocado, asparagus, and peas. Season with salt and pepper; garnish with edible flower petals.