Grilled BBQ Chicken Flatbreads

Grilled BBQ Chicken Flatbreads

4.3 of 5 (67)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 233.4
  • Total Fat: 5.1 g
  • Cholesterol: 61.5 mg
  • Sodium: 234.2 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.8 g

View full nutritional breakdown of Grilled BBQ Chicken Flatbreads calories by ingredient


Craving pizza, but want something a bit more portion-controlled? This flatbread is the ticket! Feel free to pile on extra veggies of your choice. Craving pizza, but want something a bit more portion-controlled? This flatbread is the ticket! Feel free to pile on extra veggies of your choice.
Number of Servings: 4


    2 flatbreads, store-bought or homemade
    1 red onion, sliced (about 1 cup)
    1 yellow or red bell pepper, sliced (about 1 cup)
    Pinch black pepper
    12 ounces boneless skinless chicken breast
    1/4 cup barbeque sauce*
    1 tablespoon pineapple juice
    1/4 cup chopped pineapple, packed in juice
    1/4 cup shredded Monterey Jack
    2 slices Canadian bacon, chopped

    * Choose a store-bought version that is low in sugar and salt.


If you're making this for grown-ups, add the onions and peppers to the flatbread rather than the sauce (as we did in the photo).
No grill? No problem! Roast the veggies in the oven, stirring halfway through cooking. Dice the chicken first, then cook in a skillet prepped with nonstick spray. Bake the flatbreads at 450 for 10 minutes.


Preheat the grill to 500 degrees Fahrenheit.
Place the onions and peppers on a grill tray or on a large sheet of heavy-duty foil, then sprinkle on the pepper.
Coat both sides of the chicken with cooking spray.
Transfer the vegetables and chicken to the grill. Cook the chicken three or four minutes per side, until the inside reaches 165 degrees Fahrenheit.
Remove the chicken and veggies from the grill, then lower the heat to 400 degrees Fahrenheit.
Transfer the chicken to a clean cutting board and cut into bite-size pieces.
Add the grilled veggies, barbecue sauce and pineapple juice to a blender and pulse until it forms a chunky sauce.
Place the flatbreads on a pizza stone, pizza screen or the bottom of a baking sheet prepped with nonstick spray.
Spread 1/2 cup sauce on each flatbread and top with the chicken, cheese, pineapple, and Canadian bacon and place on the grill. Close the lid and cook for about 10 minutes, until the cheese has melted.
Remove from heat.
Cool slightly before slicing and serving.

Serving Size: Makes 2 flatbread pizzas, 1/2 pizza per serving

Member Ratings For This Recipe

  • no profile photo

    14 of 26 people found this review helpful
    We don't care for BBQ but this is awesome with an alfredo sauce! Not rated yet as we have not made this recipe as it was written. Folks that say it looks great & give a rating should wait to rate. - 9/14/12

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    11 of 14 people found this review helpful
    VERY good. All ages, from 13 months to 33 years, in my house loved it! I made the adults with a spicy BBQ sauce and the kids with honey BBQ sauce. Thank you CHEF MEG... It was a hit all around!!!!!!!! - 9/10/12

  • no profile photo

    Very Good
    8 of 8 people found this review helpful
    I love this combination, but I don't like bar-b-que sauce, so I use a minimal amount of tomato sauce I've made with basil instead, or a minimal amount of light alfredo. - 9/14/13

  • no profile photo

    Very Good
    6 of 6 people found this review helpful
    Did it in the oven - very good. Next time will try it with pizza sauce instead of BBQ!
    - 9/14/13

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    6 of 9 people found this review helpful
    very good.....who would believe it is so healthy.:) - 7/21/12