Pat chicken dry, season with salt and pepper. Heat olive oil pan with 2 tsp olive oil to med heat. Add chicken, cook for 5-7 minutes until done. Remove from heat, return pan to med-high heat.

Add 1 tsp olive oil and mushrooms to hit pan. Brown for 4-5 minutes. Add spinach and stir until wilted (30-60”). Add tomato, chicken, and half season salt. Remove from burner.

Combine ricotta, 2 tsp olive oil, and remaining season salt. Place flatbreads in hot broiler 1-2 minutes (or use a toaster). Add ricotta, and top with chicken veggie mix. Garnish with Parmesan.