This is for my BBQ fans because I know I'm more of a buffalo fan myself. This BBQ Chicken Flatbread is going to be your next dinner because of how easy and simple it is to make. I'm a huge fan of pizza and using naan as the flatbread base makes life so much easier and allows you to enjoy your favorite kind of pizzas from the comfort of your own home. This BBQ chicken flatbread has onion, bell pepper, broccoli, and spinach for sources of veggie/fiber to add more nutrients to the meal. Pizza alone with cheese is delicious, but if you're looking to make more of a balanced meal, adding vegetables and protein can amp up your satiety and provide your body with nutrients it needs to function optimally.
Adding more fiber to your meals like vegetables (broccoli, onion, pepper, spinach) can help increase your fiber intake. Fiber is an essential nutrient that most Americans lack in their diets. It's important for proper heart health and digestive health. When I made this pizza, I wasn't obsessing over making a veggie-filled meal, I wanted to make sure that my body feels good after I eat, that's all!
When it comes to prepping this meal, the only "difficult" prep you'll have to do is boil the chicken breast to be able to shred. You grab a large pot and fill it ¾ the way with water. Add the chicken breast in and add lemon slices/bay leaves to help remove that "chicken-y" smell. Have the heat on medium-high heat and remove any grease that floats to the top. The chicken will need roughly an hour to boil. Once it's done, you allow it to cool and then shred mechanically with a Kitchenaid or use your hands.
If you don't feel like prepping the chicken, grab a rotisserie chicken from the market and shred! The vegetables are easy to chop and you can add them onto the pizza. This meal is truly so quick to make and if you'd like to make more than one, just duplicate the recipe! It would be a great dinner idea if you're having people over or having a date night. Let's get to it!
Yields: 1
Portion: 1 pizza
Prep time: 1 hour (if you need to boil the chicken breast, but only 10 minutes if you have ready shredded chicken. You can also opt for rotisserie chicken from the market as well!)
Total time: 20 minutes
This recipe can be vegetarian if you opt out of the chicken.
Ingredients:
1 StoneFire Naan (garlic)
Havarti or pepper jack cheese, shredded (no specific amount, add your desired amount)
½ cup broccoli, chopped into small pieces
Less than 1/4 green bell pepper, finely sliced
1 lean chicken breast (boiled and shredded)
1 handful of spinach
Less than ¼ sweet onion, finely chopped
Primal Kitchen’s Hawaiian BBQ sauce
Salt and black pepper
Extra virgin olive oil
Instructions:
1. First, preheat your oven to 400.
2. Grab a baking sheet and place one naan on the pan.
3. Drizzle on olive oil and spread on cheese of choice. I used havarti this time and I shredded ¼ of a block onto the naan.
4. Layer on the spinach - about 12 leaves.
5. In a separate bowl add the shredded chicken breast and pour on 3 TBSPs or so of BBQ sauce. Mix well.
6. Add the BBQ chicken to the naan.
7. Add the bell peppers, broccoli, & onion.
8. Drizzle on some olive oil. Season with salt & black pepper to taste.
9. Bake in the oven for about 10 minutes or until the edges are crispy & the broccoli is cooked.
10. Gently take the naan out and let it cool. Add more BBQ sauce if you’d like, drizzle on a bit more olive oil, and salt to taste. Slice and enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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