Smoky BBQ chicken, melty cheese, and crisp vegetables on flatbread. Great for grilling or quick meals.
# What You 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 cilantro leaves, chopped
13 - 1 small jalapeño, thinly sliced (optional)
14 - Freshly ground black pepper, to taste
# How to Make:
01 - Set oven to 425°F. If working with a grill, preheat to medium-high and oil the grates.
02 - Brush chicken breasts with olive oil and evenly sprinkle with smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook chicken breasts over medium-high heat for 5 to 6 minutes per side until fully cooked. Allow chicken to rest for 5 minutes before shredding or slicing thinly.
04 - Toss the shredded or sliced chicken in 2/3 cup BBQ sauce, ensuring each piece is well coated.
05 - Place flatbreads on a baking sheet or directly onto the grill. Lightly brush each with olive oil.
06 - Distribute BBQ chicken evenly atop the flatbreads. Sprinkle with mozzarella cheese, arrange red onion, red bell pepper, and jalapeño slices if desired.
07 - Bake or grill flatbreads for 8 to 10 minutes until cheese bubbles and flatbread edges are crisp.
08 - Remove from heat, drizzle additional BBQ sauce, and scatter chopped cilantro. Slice and serve promptly.
