Flatbreads spread with barbecue sauce and topped with House Seasoned chicken, Colby Jack and red onion. Twenty-five minutes, and the oven does most of it.
“Taste and see that the Lord is good.” – Psalm 34:8 (NIV)
Flatbreads spread with barbecue sauce and topped with House Seasoned chicken, Colby Jack and red onion. Twenty-five minutes, and the oven does most of it.
Ingredients
- 2 flatbreads or naan breads
- 2 cups cooked chicken breast, shredded
- ¾ cup barbecue sauce, divided
- 2 cups shredded Colby Jack cheese
- ½ small red onion, thinly sliced
- 1 Tbsp chopped fresh cilantro (optional)
- 1 tsp Faith & Family This & That House Seasoning
Instructions
Preheat oven to 425°F. Place flatbreads on a baking sheet.
Spread ¼ cup barbecue sauce over each flatbread. In a bowl, toss chicken with remaining barbecue sauce and This & That House Seasoning.
Divide chicken evenly over flatbreads. Top with red onion and shredded Colby Jack cheese.
Bake for 10–12 minutes until cheese is melted and edges are golden. Remove from oven and sprinkle with cilantro if desired.
Serve alongside side salad.
Nutrition
Per Serving (approximate)
575
Calories
34g
Protein
42g
Carbohydrates
42g
Fat
28g
Sugar
940mg
Sodium
Per serving (approximate). Totals reflect the complete meal including its paired sides.
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