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GF BBQ Chicken Flatbread

Tonight, we had a really yummy and easy dinner. My sister stopped by to see (our baby) all of us after school and stayed for dinner, and I was running a bit low on groceries, but luckily I had enough to whip this together!

I had just gotten several bags of garbanzo bean flour in from (if you haven’t tried it, DO. Vitacost, that is. Well, and the flour. Try that too.) And, we made a recent discovery at another one of our favorite places to shop, COSTCO, of boneless, skinless, organic chicken thighs. One good thing about the misconception of low-fat as being healthy is, nobody wants dark meat, so the thighs are wicked cheap! And soooo much yummier than chicken breasts! We are a huge fan and buy tons of them at a time. We will never buy chicken breasts again.

I happened to have an extra bottle of barbecue sauce too (I would recommend the brand, but they just started putting corn syrup in it now, so I won’t be buying it anymore!), and I thought “Hm…barbecue chicken flatbread. And….sweet potato fries. And glazed pecan cherry spinach salad. Yes, yes, and YES.”

We were all quite pleased with the outcome of the flatbread, so I’m gonna be a pal and share the recipe with you lovely people. Oh, and of course, it’s grain-free!

BBQ Chicken Flatbread

Servings: 3

Flatbread Ingredients:

  • 1 cup garbanzo bean flour

  • ¼ teaspoon sea salt

  • ½ teaspoon garlic powder

  • ¼ teaspoon chili powder

  • Dash of black pepper

  • 1 cup water

  • 1 Tablespoon olive oil

  • Juice of ½ lemon


  1. Preheat oven to 400 degrees.

  2. Heat a large cast iron skillet over medium/high heat; be sure it is well oiled.

  3. In a small bowl, mix garbanzo flour, salt, garlic powder, chili powder, and pepper

  4. .Add water and lemon juice; whisk well until no lumps are present.

  5. Pour batter into skillet, swirl to spread evenly, remove from heat and place in oven. Bake for 15 minutes, until bread is set in the middle and pulling away from the edges.

  6. Remove from oven.

BBQ Flatbread Ingredients:

  • 1 garbanzo flatbread

  • 2 boneless skinless chicken thighs, baked

  • Barbecue sauce, to taste

  • 1 cup shredded raw or organic white cheddar cheese


  1. Cut baked chicken into small chunks.

  2. Spread a layer of barbecue sauce over flatbread. Top with chicken chunks, then sprinkle with cheese.

  3. Place in oven at 350 degrees until cheese is melted, approximately 5 minutes.

  4. Slice up and enjoy! Yummy in my tummy.

There ya have it! Easy and oh-so-delish. If you need dairy-free, just leave off the cheese – I did that for my sister’s portion, and it was still delicioso! Have you ever tried loaded flatbreads before? What are your yummy recipes?

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