BBQ Chicken Flatbread with Ranch Salad
This easy BBQ Chicken Flatbread with Ranch Salad is a high-protein, 20-minute dinner that’s perfect for busy weeknights. Made with pita bread, juicy chicken, peppers, onions, and jalapeños, then topped with a creamy high-protein ranch salad for the ultimate mix of flavor and crunch.
Ingredients
For the Flatbread:
- For the Flatbread:
- 2 –3 pita breads or naan
- 1 cup cooked chicken shredded or chopped – grilled or oven-baked works great
- ⅓ cup BBQ sauce I love Primal Kitchen or Kinder’s
- ½ cup sliced bell peppers any color
- ¼ cup sliced red onions
- ½ cup shredded pepper jack cheese
- 1 –2 jalapeños sliced thin
- Olive oil spray
For the Ranch Salad:
- 2 cups mixed lettuce romaine, spring mix, or butter lettuce
- ½ cup diced cucumbers
- ½ cup cherry tomatoes halved
- 2 –3 tbsp high-protein ranch Oikos Pro or a homemade Greek yogurt ranch (mix 1/2 cup yogurt with 1-2 tbsp ranch seasoning)
Let's Make It
- Preheat oven to 400°F.
- Lightly spray a baking sheet with olive oil or line with parchment paper.
- Assemble the flatbreads. Spread BBQ sauce over each pita, then layer on the cooked chicken, peppers, onions, and jalapeños. Sprinkle with pepper jack cheese.
- Bake for 8–10 minutes, or until the cheese is melted and bubbly and the pita edges are crisp.
- Make the ranch salad. Toss lettuce, cucumbers, and tomatoes with your high-protein ranch dressing until evenly coated.
- Serve the flatbreads topped with the salad.
- I like to cut the pita into quarters and pile the salad right on top for the perfect balance of warm, smoky BBQ and cool, creamy ranch crunch.