Serves: Chicken Avocado Bacon Flatbread
Prep time: 10 minutes
Cook time: 20 minutes total
Notes: You can also do boneless chicken thighs if you prefer dark meat. Whenever I make this recipe I do half of the flatbread with white meat for me and half dark meat for my husband. Just keep in mind to cut the dark meat cubes slightly larger than the white meat as they cook more quickly than white meat does. It’s also hard to overcook dark meat so the time it takes to thoroughly cook the white meat will not ruin the dark meat.
Ingredients:
- about 3 slices of bacon, chopped
- half of a red onion, chopped
- 1/2 lb. of boneless chicken, no skin, cut into small cubes (about 1 inch thick)
- 1 large flatbread or 2 sheets of naan
- 1/2 cup of shredded mozzarella or some kind of Italian shredded cheese mix
- 1/4 cup of your favorite ranch dressing (I love using LiteHouse Jalapeño Ranch)
- 1/2 of an avocado, sliced (or you can use cubed pieces, but you’ll have to mash them into your flatbread before serving)
- 1/4 cup sliced green onions/scallions
- optional: 1 tablespoon of sriracha
Steps:
- Preheat oven to 350 degrees.
- In a large frying pan, cook bacon and onions until bacon is only slightly cooked (looks to be a little chewy still) and onions are not quite soft yet. Add chicken and cook everything for about 8 minutes, moving ingredients in the pan around with a spatula occassionally to prevent sticking. When chicken is slightly golden, bacon half-done, and onions soft turn off burner. Drain grease. Set pan aside.
- Put flatbread on a large baking sheet and sprinkle just a little bit of cheese as evenly on the flatbread as possible (this will be a sort of “glue” for the other ingredients. Add chicken, bacon, and onions making sure to spread them out as evenly as possible onto your flatbread. Top with remaining cheese. Put flatbread into the oven for about 15 minutes.
- When cheese has melted slightly (don’t let the cheese melt too much or your flatbread will be too oily), remove flatbread from oven. Either drizzle ranch all over flatbread or mix together sriracha with ranch and drizzle onto flatbread. Top with avocado and scallions. Slice flatbread into equal pieces and enjoy!!