Oven Baked BBQ Chicken Pizza Tacos

• •
  2 tsp Olive oil

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

• •
  1 lbs Chicken Thigh, Boneless Skinless

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

• •
  2 tsp Garlic
• •
  0.3 cup BBQ Sauce
• •
  salt (to season)
• •
  10 Taco Shells, Corn, Fried, Hard(133g)
• •
  2 cup Mozzarella Cheese

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

• •
  0 Bell Pepper(40g)
• •
  0 Yellow Onion(28g)
• •
  0.3 cup Mushrooms, White, Sliced
• •
  2 tbsp Olives, Black, Canned, Pitted
• •
  1 Italian seasoning

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs and sear for 6–8 minutes, stirring occasionally, until the skin is golden brown and crispy.
2. 2Add the fresh garlic to the skillet and cook for 1 minute over medium-high heat, stirring constantly, until fragrant. Pour in the BBQ sauce, stir until the chicken is fully coated and glossy, and cook for 2–3 minutes until the sauce thickens and clings to the meat. Remove from heat.
3. 3Dice the bell pepper, onion, and mushrooms into bite-sized pieces and set aside with the black olives.
4. 4Arrange the hard taco shells upright in a 9×13-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 and salt.
7. 7Bake at 400°F for 15 minutes until the cheese is melted and bubbly with lightly golden edges.
8. 8Remove from the oven and divide the 10 filled taco shells evenly into 5 airtight containers while hot, placing 2 tacos per container for storage and reheating.