Homemade BBQ Chicken Flatbread with Arugula Salad
Toddler tip: Cut her flatbread into strips — easy to hold. Go light on the red onion for her piece.
Low-carb fork: Skip the flatbread and pile the BBQ chicken, onion, and cheese over the arugula salad as a BBQ chicken bowl.
Ingredients
BBQ Chicken Flatbread
- 2 (~1 lb)boneless skinless chicken breasts
- 4flatbreads or naan
- ½ cupBBQ sauce, plus extra for drizzling
- 1½ cupsshredded mozzarella (pasteurized)
- ½small red onion, thinly sliced
- 2 tbspfresh cilantro, chopped
Arugula Salad
- 4-5 cupsarugula or spring mix
- 1 tbspolive oil
- ½lemon, juiced
- to tastesalt and pepper
Instructions
1Heat oven to 425°F. Pan-cook the chicken breasts in a little olive oil over medium until they hit 165°F internal, 8-12 min depending on thickness — go by temp, not time. Rest 5 min, then shred and toss with ¼ cup of the BBQ sauce. While the chicken rests, put the sliced red onion in the salad lemon's juice to mellow its bite — you'll lift the onion onto the flatbreads and use the lemony juice to dress the salad.
2Put the flatbreads on a baking sheet and bake bare 3-4 min to crisp the base (this keeps them from going soggy). Spread the remaining BBQ sauce over each, then top with the saucy chicken, red onion, and mozzarella.
3Bake 8-10 min until the cheese is melted and bubbling and the edges are crisp and golden.
4While the flatbreads bake, toss the arugula with the olive oil, the lemony juice from the onion, and salt and pepper right before serving so it doesn't wilt.
5Scatter cilantro over the flatbreads and drizzle with a little extra BBQ sauce. Slice and serve with the arugula salad alongside.