Description
A restaurant-quality flatbread with crispy edges, smoky grilled chicken, tangy BBQ sauce, and fresh veggies. Quick, easy, and customizable for weeknight meals.
Ingredients
Chicken breasts, 2 large (or 4 cups rotisserie chicken)
Olive oil, 1 tsp (for cooking chicken)
Dried oregano, ½ tsp (or Italian seasoning)
Dried tarragon, ¼ tsp (optional)
Salt, ¼ tsp (fine sea salt)
Flatbreads or naan, 2 (14-inch)
BBQ sauce, ½ cup (store-bought or homemade)
Garlic cloves, 2 (minced)
Mozzarella, 1 cup (shredded low-moisture)
Red bell pepper, 1 small (chopped)
Red onion, ¼ cup (thinly sliced)
Cilantro, 2 Tbsp (chopped, for garnish)
Red pepper flakes, 2 Tbsp (optional, adjust to taste)
Parmesan, 3 Tbsp (grated, optional)
Instructions
Pat chicken breasts dry with paper towels and cut large breasts in half horizontally
Mix oregano, tarragon, and salt in a bowl; season chicken evenly
Heat olive oil in a skillet over medium-high heat; cook chicken 8–10 minutes per side until 165°F
Transfer chicken to a cutting board and rest 5 minutes; dice into bite-sized pieces
Preheat oven to 400°F (200°C) and arrange 2 baking sheets
Spread ¼ cup BBQ sauce on each flatbread; sprinkle with mozzarella
Top with diced chicken, remaining BBQ sauce, garlic, red bell pepper, and red onion
Bake 12–15 minutes until cheese bubbles and edges crisp
Garnish with cilantro, red pepper flakes, and optional Parmesan before serving
Notes
Use rotisserie chicken for a faster option
Homemade flatbread or store-bought naan work well
Adjust spices and toppings to taste
Leftovers can be stored in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 420
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg