BBQ Chicken Naan Flatbreads
AuthorTiffany AngelaCategoryAmericanDifficultyBeginnerAn easy, homemade BBQ chicken naan flatbreads recipe that's hearty and has the perfect combination of sweet and savory flavors. This recipe tastes like a pizza, but uses naan flatbreads to make the preparation even quicker!
Preheat oven to 375°F. Line a baking sheet with parchment paper and lay the naan flatbreads on top in a single layer.
In a separate bowl, mix 2 tbsp of BBQ sauce with the shredded or diced up chicken and set aside.
Evenly divide and spread 1/4 cup of BBQ sauce onto the naan flatbreads, leaving a 1/2 inch border around the edges.
Adjust the amount of BBQ sauce based on the size of the naan flatbreads used.
Then, top with shredded mozzarella cheese, a few sprinkles of freshly grated Parmesan cheese, thinly sliced shallots, chicken and BBQ sauce mixture, and green onions.
Bake for ~11-12 minutes until cheese has all melted and the edges of the naan flatbread are a golden brown. Don't let the edges turn dark brown!
Remove the flatbreads from the oven and top with cilantro, freshly grated Parmesan cheese, sea salt flakes (must be flakey, otherwise omit it. Don't use fine sea salt!), and freshly ground black pepper.
Serve with fresh lime wedges and squeeze over top right before eating.
Ingredients
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper and lay the naan flatbreads on top in a single layer.
In a separate bowl, mix 2 tbsp of BBQ sauce with the shredded or diced up chicken and set aside.
Evenly divide and spread 1/4 cup of BBQ sauce onto the naan flatbreads, leaving a 1/2 inch border around the edges.
Adjust the amount of BBQ sauce based on the size of the naan flatbreads used.
Then, top with shredded mozzarella cheese, a few sprinkles of freshly grated Parmesan cheese, thinly sliced shallots, chicken and BBQ sauce mixture, and green onions.
Bake for ~11-12 minutes until cheese has all melted and the edges of the naan flatbread are a golden brown. Don't let the edges turn dark brown!
Remove the flatbreads from the oven and top with cilantro, freshly grated Parmesan cheese, sea salt flakes (must be flakey, otherwise omit it. Don't use fine sea salt!), and freshly ground black pepper.
Serve with fresh lime wedges and squeeze over top right before eating.
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