BBQ Chicken Flatbread with Ranch Salad
Serves 2
10 mins prep
10 mins cook
0 mins total
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.
For the Flatbread:
–3 pita breadsor naan
cupcooked chickenshredded or chopped – grilled or oven-baked works great
cupBBQ sauceI love Primal Kitchen or Kinder’s
cupsliced bell peppersany color
cupshredded pepper jack cheese
–2 jalapeñossliced thin
For the Ranch Salad:
cupmixed lettuceromaine, spring mix, or butter lettuce
cupcherry tomatoeshalved
–3 tbsp high-protein ranchOikos Pro or a homemade Greek yogurt ranch (mix 1/2 cup yogurt with 1-2 tbsp ranch seasoning)
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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.