Oven Baked BBQ Chicken Pizza Tacos

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Garlic(10g)
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  BBQ Sauce(80g)
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  salt (to season)
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  Taco Shells, Corn, Fried, Hard
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Bell Pepper
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  Yellow Onion
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  Mushrooms, White, Sliced(60g)
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  Olives, Black, Canned, Pitted(30g)
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  Italian seasoning

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear for 6–8 minutes until the skin is golden brown and crispy, stirring occasionally.
2. 2Add the fresh garlic to the skillet and cook for 1 minute until fragrant, stirring constantly. Pour in the BBQ sauce and stir until the chicken is fully coated and glossy, cooking for 2–3 minutes until the sauce slightly thickens and clings to the meat. Remove from heat.
3. 3Dice the bell pepper, onion, and mushrooms into bite-sized pieces; set aside with the black olives.
4. 4Arrange the hard taco shells upright in a 9x13-inch baking dish, spacing them evenly so they don't tip.
5. 5Sprinkle 1–2 tablespoons of part-skim mozzarella into the bottom of each taco shell, then spoon 2–3 tablespoons of the BBQ chicken mixture on top of the cheese.
6. 6Top each filled shell with the diced bell pepper, onion, mushrooms, and black olives, dividing them evenly. Sprinkle the remaining mozzarella over all the shells and dust with Italian seasoning.
7. 7Bake in a preheated 400°F oven for 15 minutes until the cheese is melted and bubbly, and the cheese edges are lightly golden.
8. 8Remove from heat and divide the 10 filled taco shells evenly into 5 airtight containers while hot, allowing two tacos per container for storage and reheating.