Greek Chicken Flatbread (Print Version)

Marinated chicken on warm flatbread with tzatziki, fresh veggies, and feta cheese.

# What You'll Need:

→ Chicken Marinade

01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Flatbread Base

08 - 4 store-bought or homemade flatbreads (naan or pita)

→ Fresh Toppings

09 - 1 cup cherry tomatoes, halved
10 - 1/2 cucumber, thinly sliced
11 - 1/4 small red onion, thinly sliced
12 - 1/2 cup Kalamata olives, pitted and sliced
13 - 1/2 cup crumbled feta cheese
14 - 1 cup baby spinach or arugula leaves

→ Tzatziki Sauce

15 - 1/2 cup Greek yogurt
16 - 1 tbsp olive oil
17 - 1 tbsp lemon juice
18 - 1/4 cup cucumber, finely grated and drained
19 - 1 clove garlic, minced
20 - 1 tbsp fresh dill, chopped
21 - Salt and pepper, to taste

# How to Make It:

01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl. Coat chicken breasts thoroughly with the marinade. Let sit for at least 15 minutes, or refrigerate for up to 1 hour for deeper flavor penetration.
02 - Combine Greek yogurt, olive oil, lemon juice, grated and drained cucumber, minced garlic, chopped fresh dill, salt, and pepper in a small bowl. Mix until smooth and well incorporated. Cover and refrigerate until ready to serve.
03 - Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board, let rest for 5 minutes, then slice thinly across the grain.
04 - Heat dry skillet or oven to medium-low. Place flatbreads in pan or on baking sheet and warm for 1-2 minutes until soft and pliable, avoiding excessive crisping.
05 - Spread generous layer of tzatziki sauce over each warmed flatbread. Layer baby spinach or arugula, sliced grilled chicken, cherry tomatoes, cucumber slices, red onion, Kalamata olives, and crumbled feta cheese. Drizzle with additional tzatziki if desired and serve immediately.

# Expert Advice:

01 -
  • comes together in under an hour but tastes like you spent all day cooking
  • the tzatziki sauce alone will become your new obsession
  • perfect for feeding a crowd or eating straight off the cutting board while nobody's watching
02 -
  • let the chicken rest before slicing or all those juices will end up on your cutting board instead of in your flatbread
  • squeeze as much liquid as possible from the grated cucumber or your tzatziki will be watery
  • warm flatbreads fold more easily and taste significantly better than cold ones
03 -
  • pound the chicken to even thickness so it cooks evenly and stays juicy
  • use a vegetable peeler to shave the cucumber into ribbons instead of slicing
  • finish with a sprinkle of sumac for an authentic tangy brightness

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