BBQ Ranch Chicken Flatbread
A simple dinner or appetizer ready from start to finish in 20 minutes, this BBQ Chicken Flatbread is a great way to use up some leftover chicken in a delicious way. Chicken is tossed in ranch dressing to give an extra level of flavor unlike any BBQ chicken pizza around!
- 1 naan bread
- 1 -2 teaspoon olive oil
- ⅓ c bbq sauce
- ¾ to 1 c cooked chicken shredded
- 2 T ranch dressing more for drizzle
- 1 c mozzarella cheese
- 2 T red onion
- ¼ c chopped cilantro
Preheat oven to 400°F. Toss the shredded chicken with the ranch and set aside. Lightly brush the naan with olive oil and place on a sheet pan. Bake for about 3 minutes. This will help make the flatbread crispier.
Remove the naan from the oven and cover with BBQ sauce. Add the chicken on top evenly. Cover with the mozzarella and then top with diced onions.
Bake for 7-9 minutes or until cheese is melted and edges are crisp. Add freshly chopped cilantro and an extra drizzle of Ranch and BBQ sauce to serve.
- Pre-baking the naan for just a few minutes will make the edges all the crispier. That is where the magic is in my opinion.
- Toss some fresh minced garlic in with the chicken and ranch for some extra flavor. If your chicken is already seasoned, you more than likely won't need it.
Calories: 401kcal | Carbohydrates: 35g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 979mg | Potassium: 205mg | Fiber: 1g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 1mg