Smoky BBQ chicken tops flatbread with fresh veggies and cheese—quick, vibrant, and perfect for summer gatherings.
# 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 red onion, thinly sliced
11 - 1/2 red bell pepper, thinly sliced
12 - 1/4 cup fresh cilantro leaves, chopped
13 - 1 small jalapeño, thinly sliced, optional
14 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F (220°C) or set grill to medium-high and oil grates.
02 - Brush chicken breasts with olive oil. Evenly sprinkle smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook chicken over medium-high for 5–6 minutes per side until fully cooked. Let rest for 5 minutes, then shred or slice thinly.
04 - Combine shredded chicken with 2/3 cup BBQ sauce in a mixing bowl, tossing to coat thoroughly.
05 - Arrange flatbreads on a baking sheet or place directly on grill. Brush lightly with olive oil.
06 - Distribute BBQ chicken evenly across flatbreads. Top with mozzarella cheese, red onion, red bell pepper, and jalapeño slices if desired.
07 - Bake or grill assembled flatbreads for 8–10 minutes until cheese is melted and edges are crisp.
08 - Remove from heat. Drizzle with additional BBQ sauce and sprinkle chopped cilantro over flatbreads.
09 - Slice and serve immediately while hot.
