Ingredients for 4 servings

¼ cup ranch dressing
½ avocado, sliced or diced
½ cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
½ red pepper, diced
½ teaspoon crushed red pepper flakes (optional)
1 boneless skinless chicken breast, pounded to 1/2 inch thickness
1 large flatbread or naan, or 2 small
1 tablespoon packed cilantro leaves, roughly chopped
1 teaspoon chipotle seasoning
2 tablespoons olive oil
2-3 slices cooked bacon, chopped
salt and pepper, to taste

Directions

Preheat oven to 350°. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.