Juicy chicken, bold mango BBQ sauce, and crisp veggies stacked on golden flatbread for a flavorful fusion.
# 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 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
14 - salt and 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
20 - 1 tablespoon olive oil, for brushing
# Method:
01 - Preheat oven to 425°F (220°C) for optimal crisping.
02 - Combine olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl. Add chicken breasts and turn to coat evenly.
03 - Heat a grill pan or skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side, until thoroughly cooked. Allow to rest before slicing thinly.
04 - Place diced mango, tomato ketchup, apple cider vinegar, honey, Worcestershire sauce, chili powder, and cayenne pepper in a blender. Process until very smooth and season with salt and pepper to taste.
05 - Arrange flatbreads or naan on a baking sheet. Brush each with olive oil. Generously spread mango BBQ sauce across surface.
06 - Distribute sliced chicken, shredded mozzarella cheese, and red onion evenly over each flatbread.
07 - Bake flatbreads for 10–12 minutes, until cheese is fully melted and edges are golden and crisp.
08 - Remove from oven. Complete with fresh cilantro leaves and optional jalapeño slices. Slice and offer warm.
