High Protein BBQ Chicken Flatbread
High protein flatbread topped with BBQ sauce, grilled chicken, Colby Jack cheese, and bell peppers
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Total Time: 22 minutes
- Yield: 4 portions 1x
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
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. Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating.
2. Arrange the flatbread crusts on two baking sheets. Lightly dust the sheets with cornmeal to prevent sticking.
3. Divide the BBQ sauce evenly between the two flatbreads, spreading across the surface and leaving a small border around the edges.
4. Evenly distribute the shredded Colby Jack cheese over both flatbreads, ensuring full coverage while leaving space near the edges.
5. Scatter the diced grilled chicken evenly across the flatbreads, followed by the chopped bell peppers.
6. Bake for 12-14 minutes, or until the cheese is fully melted, bubbly, and slightly golden. The edges should be crisp and golden brown.
7. Remove from oven and let rest for 1-2 minutes. Garnish with freshly sliced green onions, slice, and serve immediately.
Notes
For best results, use freshly shredded cheese and don’t overload with toppings.
Can substitute different cheeses or add jalapeños for spice.
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 10g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Find it online: https://paulakitchen.com/high-protein-bbq-chicken-flatbread/