# What You'll Need:
→ Flatbread Base
01 - 2 large flatbreads, store-bought or homemade
02 - 1 tablespoon olive oil
→ Barbecue 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 barbecue sauce, plus additional for drizzling
→ Toppings
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1/2 cup thinly sliced red onion
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
# How-To Steps:
01 - Preheat the oven to 425°F (220°C) or prepare a grill to medium-high heat. Oil the grill grates if using a grill.
02 - Brush both sides of the chicken breasts with olive oil, then sprinkle with smoked paprika, garlic powder, salt, and black pepper.
03 - Grill or pan-cook the chicken breasts over medium-high heat for five to six minutes per side or until fully cooked. Transfer to a plate and rest for five minutes.
04 - Shred or thinly slice the rested chicken. Toss with two-thirds cup of barbecue sauce until thoroughly coated.
05 - Arrange flatbreads on a baking sheet or directly onto the grill. Brush the surface of each flatbread lightly with olive oil.
06 - Distribute the barbecue chicken evenly across the flatbreads. Sprinkle with shredded mozzarella, red onion, red bell pepper, and jalapeño slices if using.
07 - Bake or grill the assembled flatbreads for eight to ten minutes, until the cheese is melted and bubbling and the crust is crisped at the edges.
08 - Remove from heat. Drizzle with additional barbecue sauce and scatter chopped cilantro over the top. Slice and serve immediately.
