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Grilled Chicken Flatbreads

(Serves 3-4)

Our Grilled Chicken Flatbread is not only incredibly delicious but also versatile and convenient. It makes for a satisfying meal on its own or can be easily shared as an appetizer or party snack. It’s perfect for lunch, dinner, or whenever you crave a flavorful treat.

You Will Need

8 oz. Chicken Breast
1 tsp. Riega Pollo Rojo Seasoning
(2) 10” Naan Bread
½ cup Salsa, your favorite
1 cup Black Beans, drained and rinsed
¼ cup thinly sliced Red Onion
1 cup shredded Mexican Blend Cheese
Cilantro, for garnish

  1. Season chicken breast on all sides with Riega Pollo Rojo seasoning. Place the chicken on a plate and rest at room temperature for ten minutes.
  2. Place a pizza stone on one side of an outdoor grill, leaving the other side empty to grill the chicken. Lightly brush the grates of the empty side with oil, and set the grill to medium heat.
  3. Once the chicken has rested and the grill is hot, grill the chicken for 5-6 minutes per side until the internal temperature reaches 165 F. Transfer grilled chicken to a cutting board and tent with foil to keep warm. 
  4. Spread ¼ cup salsa over each flatbread, leaving a ½” border with no salsa around the edges.
  5. Once chicken has rested for at least five minutes and is cool enough to handle, slice it into thin strips and divide the strips between the flatbreads.
  6. Divide the black beans between the flatbreads, followed by the red onion and the shredded cheese.
  7. Cook flatbreads on the pizza stone for 3-4 minutes until the cheese is melted.
  8. Garnish with fresh cilantro, then cut the flatbreads into quarters. Serve immediately.