Summery flatbread with smoky chicken, melty cheese, and veggies for easy, flavorful weeknight or outdoor 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 ground black pepper
08 - 2/3 cup barbecue 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 leaves
13 - 1 small jalapeño, thinly sliced, optional
14 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F or the grill to medium-high heat. Oil the grill grates if using.
02 - Brush chicken breasts with olive oil. Season with smoked paprika, garlic powder, salt, and ground black pepper.
03 - Grill or cook chicken over medium-high heat for 5 to 6 minutes per side, or until fully cooked. Allow to rest for 5 minutes, then shred or slice thinly.
04 - Combine the shredded chicken with 2/3 cup barbecue sauce and toss until evenly coated.
05 - Arrange flatbreads on a baking sheet or directly on the grill. Lightly brush the surface with olive oil.
06 - Distribute the barbecue chicken evenly over the flatbreads. Layer with shredded mozzarella cheese, red onion, red bell pepper, and jalapeño slices if desired.
07 - Bake or grill for 8 to 10 minutes, until the cheese is melted and bubbly and the edges are crisp.
08 - Remove flatbreads from heat. Drizzle additional barbecue sauce and sprinkle chopped cilantro on top.
09 - Slice into portions and serve immediately while hot.
