Smoky BBQ chicken, melty cheese, and veggies on crisp flatbread—ideal for outdoor or quick weeknight meals.
# 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 thinly sliced red onion
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup chopped fresh cilantro
13 - 1 small jalapeño, thinly sliced (optional)
14 - Freshly ground black pepper to taste
# How to Prepare:
01 - Set oven to 425°F (220°C). If using a grill, preheat to medium-high and lightly oil the grates.
02 - Brush chicken breasts with olive oil. Sprinkle smoked paprika, garlic powder, salt, and black pepper over each piece.
03 - Grill or pan-cook 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 - Transfer shredded chicken to a bowl and toss with 2/3 cup BBQ sauce to thoroughly coat.
05 - Arrange flatbreads on a baking sheet or place flatbreads directly on the grill. Lightly brush each with olive oil.
06 - Spread BBQ-coated chicken evenly over the flatbreads. Add mozzarella cheese, red onion, red bell pepper, and jalapeño slices as desired.
07 - Cook for 8–10 minutes until cheese melts and edges are crisp. Cheese should be bubbly and lightly golden.
08 - Remove from heat. Drizzle flatbreads with extra BBQ sauce and sprinkle with chopped cilantro.
09 - Slice flatbreads and serve immediately while hot.
