Homemade BBQ Chicken Flatbread with Cucumber-Dill Salad
545 cal · 38g protein · 54g carbs · 18g fat
Toddler tip: Cut her slices into strips and go light on the red onion. The BBQ sauce is sweet and mild — this is usually an easy win. Flatbread doesn't reheat well, so this is the night with the weakest leftovers.
Low-carb fork: Skip the flatbread and turn it into a BBQ chicken salad: pile the chicken, cheese, and onion over the cucumber-dill salad.
Ingredients
BBQ Chicken Flatbread
- 1.25 lbsboneless skinless chicken breast
- 1 tbspolive oil
- to tastekosher salt and black pepper
- ¾ cupBBQ sauce, plus more for drizzling (check the label and skip any sauce listing Worcestershire, anchovy, or fish — Sweet Baby Ray's Original is a confirmed-safe pick)
- 4 largenaan or flatbreads, full-size rounds (not the bites format — they won't work as a base)
- 1½ cupslow-moisture part-skim mozzarella, shredded (check the label reads pasteurized)
- ½ smallred onion, sliced very thin
- 2 tbspcilantro, chopped
Cucumber-Dill Salad
- 2 largecucumbers, sliced into thin half-moons
- ½ tspkosher salt, for draining the cucumbers
- 2 tbspfresh dill, chopped
- 2 tbspolive oil
- 1 tbspwhite wine vinegar
- to tasteblack pepper
Instructions
1Heat the oven to 450°F. Cut each chicken breast in half horizontally so you have thin, even cutlets — a whole breast needs 20+ minutes to reach temperature and dries out on the surface long before the center is safe. Season with salt and pepper, then sear in the olive oil over medium-high 3–4 minutes per side until cooked through (165°F). Rest 5 minutes, then dice or shred.
2Toss the chicken with ½ cup of the BBQ sauce until evenly coated.
3Arrange the flatbreads on two sheet pans. Spread the remaining ¼ cup BBQ sauce thinly over them, then top with the mozzarella, the BBQ chicken, and the sliced red onion (soak the slices in a bowl of cold water for 5 minutes and pat dry first — it pulls the harsh bite out and leaves the sweetness, which is what makes the toddler's slice work).
4Bake 8–10 minutes until the cheese is bubbling and the edges are crisp and browned. Naan is already baked — much past 10 minutes at this heat and it turns into a cracker.
5While the flatbreads bake, make the salad: toss the sliced cucumbers with ½ teaspoon salt in a colander and let them drain 10 minutes, then shake off the water and toss with the dill, olive oil, vinegar, and pepper right before serving. Cucumbers leak water into a dressing rather than soaking it up — dressed too early they go limp and the bowl fills with liquid.
6Scatter the cilantro over the flatbreads, add a final drizzle of BBQ sauce, slice, and serve with the cucumber-dill salad alongside.