Can I substitute the Colby Jack cheese?

Yes! Mozzarella gives you classic pizza vibes, smoked gouda adds sophisticated flavor, or pepper jack brings heat. Each cheese melts differently, so adjust baking time by 1-2 minutes if needed.

What if my flatbread turns out soggy?

This usually happens from too much sauce or not leaving that border. Make sure to drain any excess liquid from the chicken and don't overload with toppings. A pizza stone really helps with crispiness.

Can I make this vegetarian?

Absolutely! Replace the chicken with sliced portobello mushrooms, caramelized red onions, and fresh spinach. Add a sprinkle of smoked paprika to maintain that BBQ flavor profile.

Quick BBQ Chicken Flatbread Recipe: Amazing 20-Minute High Protein Dinner

Name: BBQ Chicken Flatbread Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
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

BBQ Chicken Flatbread Recipe

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Quick and easy BBQ Chicken Flatbread loaded with grilled chicken, cheese, and bell peppers. High protein weeknight dinner ready in 20 minutes.

Author: Sarah Mae Carter
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Yield: 2 flatbreads (4-6 servings) 1x
Category: Main Dish
Method: Bake
Cuisine: American

Ingredients

Scale

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

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Instructions

Preheat oven to 425°F (220°C). Place pizza stone in oven if using for extra crispy crust.
Arrange flatbread crusts on two parchment-lined baking sheets and lightly dust with cornmeal to prevent sticking.
Divide BBQ sauce evenly between flatbreads (1/2 cup each), spreading with spoon while leaving 1/2-inch border around edges.
Evenly distribute shredded Colby Jack cheese over both flatbreads (1 1/2 cups each), pressing lightly into sauce.
Scatter diced grilled chicken evenly across flatbreads (1 cup each), followed by chopped bell peppers (1/2 cup each).
Bake for 12-14 minutes until cheese is melted, bubbly, and lightly golden with crisp, golden brown edges.
Remove from oven and let rest 2-3 minutes before garnishing with green onions. Slice into triangles and serve immediately.

Notes

Leave 1/2-inch border around edges when spreading sauce for crispy finish. Don’t oversaturate with sauce to prevent soggy crust.
Use pizza stone for extra crispy crust – check at 10 minutes as it cooks faster. Let flatbread rest 2-3 minutes before cutting.

Nutrition

Serving Size: 1/4 flatbread
Calories: 385 kcal
Sugar: 8 g
Sodium: 920 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/high-protein-bbq-chicken-flatbread/