Flatbread with smoky chicken, cheese, and veggies—quick, vibrant, and perfect for easy weeknight meals.
# What You’ll Need:
→ 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 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
→ Optional Finish
15 - Additional BBQ sauce for drizzling
# Directions:
01 - Set oven to 425°F or preheat grill to medium-high and oil the grates.
02 - Brush chicken breasts with olive oil. Sprinkle smoked paprika, garlic powder, salt, and black pepper evenly over both sides.
03 - Grill or pan-cook the chicken for 5–6 minutes per side over medium-high heat, ensuring center reaches 165°F. Let rest for 5 minutes, then shred or slice thinly.
04 - In a mixing bowl, toss the cooked chicken with 2/3 cup BBQ sauce until evenly coated.
05 - Place flatbreads on a baking sheet or directly on the grill. Brush surface lightly with olive oil.
06 - Distribute BBQ chicken across the flatbreads. Layer mozzarella cheese, red onion, red bell pepper, and jalapeño slices if desired. Season with freshly ground black pepper.
07 - Cook flatbreads for 8–10 minutes, until cheese is melted, edges are crisp, and toppings are heated through.
08 - Remove flatbreads from heat. Drizzle with additional BBQ sauce and scatter chopped cilantro leaves over the top. Slice and serve immediately.
