1½ lbs boneless, skinless chicken breasts, diced4 naan or flatbreads (check label for egg-free)8 strips bacon1½ cups shredded mozzarella cheese1 cup shredded cheddar cheese½ cup ranch dressing (use an egg-free ranch)1 tablespoon olive oil1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon smoked paprika½ teaspoon kosher salt½ teaspoon black pepper2 green onions, thinly slicedOptional: diced tomatoes or sliced jalapeños
Directions
1. Preheat the BlackstonePreheat your Blackstone Griddle to medium heat, creating a slightly cooler zone for finishing the flatbreads.2. Cook the BaconCook the bacon until crispy. Remove it from the griddle, let it cool slightly, and chop into bite-sized pieces.3. Season the ChickenToss the diced chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.4. Griddle the ChickenAdd the chicken to the hot griddle and spread it into a single layer. Cook for approximately 6–8 minutes, turning occasionally, until nicely browned and the internal temperature reaches 165°F.5. Toast the FlatbreadsPlace the flatbreads on the griddle for about 30–60 seconds per side to lightly toast them.6. Build ThemMove the flatbreads to the cooler side of the Blackstone. Spread each with ranch, then top with mozzarella, cheddar, chicken, and crispy bacon.7. Melt the CheeseCover the flatbreads with a melting dome and cook for 2–3 minutes, or until the cheese is hot and melted.8. Finish & ServeTop with sliced green onions and an extra drizzle of ranch. Slice and serve hot right off the Blackstone.
🔥 Bright Spots Pro Tip
Toast the flatbread before adding your toppings!That quick trip directly on the griddle gives the bottom a little crunch and helps prevent the ranch and toppings from making it soggy.
