BBQ chicken, cheese, and veggies on crisp flatbread for a vibrant meal that’s ready in under 30 minutes.
# What You'll Need:
→ Flatbread Base
01 - 2 large flatbreads, store-bought or homemade
02 - 1 tablespoon olive oil
→ BBQ Chicken
03 - 2 small boneless, skinless chicken breasts
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 2/3 cup BBQ sauce, plus extra for drizzling
→ Toppings
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1/2 cup red onion, thinly sliced
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup fresh cilantro leaves, chopped
13 - 1 small jalapeño, thinly sliced (optional)
14 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F or prepare the grill at medium-high heat and oil the grates.
02 - Brush the chicken breasts with olive oil and sprinkle evenly with smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook the chicken over medium-high heat for 5–6 minutes per side until fully cooked. Allow to rest for 5 minutes, then shred or slice thinly.
04 - Combine the shredded chicken with 2/3 cup BBQ sauce in a mixing bowl, tossing until all pieces are thoroughly coated.
05 - Arrange flatbreads on a baking sheet or directly on the grill. Brush each flatbread lightly with olive oil.
06 - Distribute BBQ chicken over the flatbreads. Sprinkle mozzarella cheese, red onion, red bell pepper, and jalapeño slices evenly across the top.
07 - Bake or grill for 8–10 minutes, until cheese is melted and bubbly and flatbread edges are crisp.
08 - Remove flatbreads from heat. Drizzle with additional BBQ sauce and scatter chopped cilantro leaves on top.
09 - Slice flatbread and serve immediately while warm.
