Grilled chicken, mango BBQ sauce, and fresh toppings come together for a flavorful flatbread perfect for sharing.
# Components:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Mango BBQ Sauce
07 - 1 ripe mango, peeled and diced
08 - 1/2 cup tomato ketchup
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey
11 - 1 tablespoon Worcestershire sauce
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon cayenne pepper, optional
14 - Salt and ground black pepper, to taste
→ Flatbread & Toppings
15 - 2 large flatbreads or naan
16 - 1 cup shredded mozzarella cheese
17 - 1/2 red onion, thinly sliced
18 - 1/2 cup fresh cilantro leaves
19 - 1 small jalapeño, thinly sliced, optional
20 - 1 tablespoon olive oil, for brushing
# Directions:
01 - Preheat oven to 425°F.
02 - In a bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper. Coat chicken breasts fully in the marinade.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side, until fully cooked. Allow chicken to rest, then slice thinly.
04 - Blend diced mango, tomato ketchup, apple cider vinegar, honey, Worcestershire sauce, chili powder, and cayenne pepper until smooth. Season with salt and ground black pepper to taste.
05 - Arrange flatbreads on a baking sheet. Brush lightly with olive oil and spread a generous layer of mango BBQ sauce over each.
06 - Top each flatbread with sliced chicken, shredded mozzarella cheese, and sliced red onion.
07 - Bake flatbreads for 10 to 12 minutes, until cheese is melted and edges are crisp.
08 - Remove from oven, garnish with fresh cilantro and jalapeño slices if desired. Slice and serve warm.
