# What You 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 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 chopped fresh cilantro leaves
13 - 1 small jalapeño, thinly sliced (optional)
14 - Freshly ground black pepper, to taste
# How-To:
01 - Preheat oven to 425°F (220°C). If grilling, preheat to medium-high and oil the grates.
02 - Brush chicken breasts with olive oil, then evenly dust with smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook seasoned chicken over medium-high heat for 5–6 minutes per side, ensuring internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then shred or slice thinly.
04 - Toss shredded chicken with 2/3 cup BBQ sauce until completely coated.
05 - Arrange flatbreads on a baking sheet or place directly on grill. Brush surface with olive oil.
06 - Distribute BBQ chicken evenly across flatbreads. Sprinkle mozzarella cheese, red onion, red bell pepper, and jalapeño slices as desired.
07 - Bake or grill for 8–10 minutes, until cheese is fully melted, bubbling, and edges are crisp.
08 - Remove flatbreads from heat. Drizzle with additional BBQ sauce and scatter chopped cilantro leaves. Slice and serve immediately.
