High Protein BBQ Chicken Flatbread Recipe

Introduction

This High Protein BBQ Chicken Flatbread is a quick and delicious meal perfect for busy weeknights or casual gatherings. Combining smoky BBQ sauce, tender chicken, and melty cheese on a crispy flatbread makes for a satisfying and flavorful dish everyone will love.

Ingredients

• 2 flatbread crusts (store-bought or homemade)
• 1 cup BBQ sauce
• 2 cups diced grilled chicken or shredded rotisserie chicken
• 3 cups shredded Colby Jack cheese
• 1 cup chopped bell peppers
• Thinly sliced green onions for garnish

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat up with the oven.
2. Step 2: Arrange the flatbread crusts on two baking sheets. Lightly dust the sheets with cornmeal to keep the flatbreads from sticking.
3. Step 3: Spread the BBQ sauce evenly over each flatbread, leaving a small border around the edges.
4. Step 4: Sprinkle the shredded Colby Jack cheese evenly over the BBQ sauce on both flatbreads, covering the surface but leaving space near the edges.
5. Step 5: Scatter the diced grilled chicken evenly over the cheese, then add the chopped bell peppers on top.
6. Step 6: Bake in the preheated oven for 12 to 14 minutes, or until the cheese is melted, bubbly, and lightly golden, and the edges of the flatbread are crisp and golden brown.
7. Step 7: Remove from the oven and let the flatbreads rest for 1 to 2 minutes. Garnish with thinly sliced green onions, slice into pieces, and serve immediately.

Tips & Variations

• Use a pizza stone for an extra crispy crust that mimics wood-fired cooking.
• Swap out Colby Jack cheese for mozzarella or cheddar for different flavors.
• Add jalapeños or crushed red pepper flakes for a bit of heat.
• For a vegetarian version, substitute chicken with grilled mushrooms or plant-based protein.
• Brush the flatbread edges with olive oil before baking for a golden, crispy crust.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes to keep the crust crisp, or use a skillet over medium heat. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flatbread?

Yes, you can use any flatbread you prefer, including naan, pita, or lavash. Just adjust the baking time if needed based on thickness.

What can I substitute if I don’t have grilled chicken?

Leftover rotisserie chicken, cooked shredded chicken breast, or even canned chicken work well. For a vegetarian option, consider using cooked mushrooms, tofu, or a meat substitute.

High Protein BBQ Chicken Flatbread Recipe

Print Recipe

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4.5 from 69 reviews

This High Protein BBQ Chicken Flatbread recipe combines tender grilled chicken, smoky BBQ sauce, and melted Colby Jack cheese on crispy flatbread crusts, topped with fresh bell peppers and green onions. Perfect for a quick, protein-packed meal with a delicious balance of flavors and textures, ready in under 30 minutes.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 2 flatbread pizzas (serves 4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

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Flatbread and Sauce

• 2 flatbread crusts (store-bought or homemade)
• 1 cup BBQ sauce

Toppings

• 2 cups diced grilled chicken or shredded rotisserie chicken
• 3 cups shredded Colby Jack cheese
• 1 cup chopped bell peppers
• Thinly sliced green onions for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven during preheating to ensure it gets hot for a crispier crust.
2. Prepare Baking Sheets: Lightly dust two baking sheets with cornmeal to prevent sticking. Arrange the flatbread crusts on the sheets, ensuring they lay flat and spaced apart.
3. Spread BBQ Sauce: Evenly divide the BBQ sauce between the two flatbreads. Use a spoon or pastry brush to spread the sauce across the surface, leaving about a half-inch border on all edges for crisping.
4. Add Cheese: Generously sprinkle the shredded Colby Jack cheese over each flatbread, ensuring even coverage but keeping close to the borders untouched to allow the edges to crisp up nicely.
5. Top with Chicken and Peppers: Distribute the diced grilled or shredded rotisserie chicken evenly across both flatbreads. Then scatter the chopped bell peppers over the top for added color and crunch.
6. Bake: Place the baking sheets in the preheated oven and bake for 12-14 minutes. Bake until the cheese is fully melted, bubbly, and slightly golden, and the edges of the flatbread are crisp and golden brown.
7. Rest and Garnish: Remove the flatbreads from the oven and let them rest for 1-2 minutes. Garnish with thinly sliced green onions for freshness and added flavor.
8. Slice and Serve: Use a pizza cutter or sharp knife to slice the flatbreads into desired portions. Serve immediately while warm.

Notes

• You can use homemade or store-bought flatbread depending on your preference and time availability.
• Substitute Colby Jack with mozzarella or cheddar cheese if desired.
• To make it spicier, add sliced jalapeños or a sprinkle of chili flakes before baking.
• Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the oven for best texture.
• Using a pizza stone ensures a crispier crust but is optional.

Keywords: BBQ chicken flatbread, high protein flatbread, easy flatbread pizza, grilled chicken pizza, homemade flatbread recipe, BBQ sauce flatbread