Smoky BBQ chicken, cheese, and veggies serve up vibrant flavor on a crisp flatbread ready in 30 minutes.
# Components:
→ Flatbread Base
01 - 2 large store-bought or homemade flatbreads
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 ground black pepper
08 - 2/3 cup BBQ sauce
→ Toppings
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1/2 cup thinly sliced red onion
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro leaves
13 - 1 small jalapeño, thinly sliced
14 - Freshly ground black pepper, to taste
15 - Extra BBQ sauce, for drizzling
# Directions:
01 - Preheat oven to 425°F (220°C) or grill to medium-high heat. Oil the grates if using a grill.
02 - Brush chicken breasts with olive oil. Season evenly with smoked paprika, garlic powder, salt, and ground black pepper.
03 - Grill or pan-cook chicken over medium-high heat for 5–6 minutes per side until cooked through. Allow to rest for 5 minutes. Shred or slice thinly.
04 - Toss shredded chicken with 2/3 cup BBQ sauce ensuring even coverage.
05 - Place flatbreads on a baking sheet or grill. Brush lightly with olive oil.
06 - Distribute BBQ chicken evenly across flatbreads. Top with mozzarella cheese, red onion, sliced red bell pepper, and jalapeño. Sprinkle freshly ground black pepper as desired.
07 - Bake or grill for 8–10 minutes until cheese melts and is bubbly, and edges of flatbread are crisp.
08 - Remove from heat. Drizzle additional BBQ sauce over flatbreads. Scatter chopped cilantro leaves.
09 - Slice flatbreads and serve immediately.
