Smoky BBQ chicken flatbread topped with cheese, veggies, and cilantro; ideal for quick meals or summer gatherings.
# 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 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 fresh cilantro leaves, chopped
13 - 1 small jalapeño, thinly sliced
14 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. If using a grill, set to medium-high and oil the grates before cooking.
02 - Brush chicken breasts with olive oil and coat evenly with smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook chicken over medium-high heat for 5–6 minutes per side, until fully cooked through. Allow the chicken to rest for 5 minutes, then shred or slice thinly.
04 - Combine shredded chicken with 2/3 cup BBQ sauce in a mixing bowl and mix to ensure thorough coating.
05 - Arrange flatbreads on a baking sheet or grill. Lightly brush each flatbread with olive oil.
06 - Distribute BBQ chicken evenly across flatbreads. Top with mozzarella cheese, red onion, red bell pepper, and jalapeño slices as desired.
07 - Bake or grill flatbreads for 8–10 minutes until cheese is fully melted and bubbles, and crust edges are crisp.
08 - Remove from heat. Drizzle additional BBQ sauce and scatter chopped cilantro across the flatbreads.
09 - Slice flatbreads using a knife and serve immediately while warm.
