Zesty Lemon Herb Chicken Flatbread

Last summer my neighbor Lisa brought over fresh dill from her garden and insisted I try it with Greek yogurt on something, anything really. I had chicken marinating in lemon and herbs, flatbread in the freezer, and suddenly dinner came together in this gorgeous way that felt like sunshine on a plate. Now whenever I smell fresh dill and lemon together, I'm back at that kitchen counter with summer breeze through the window.

My friend Tom claimed he hated flatbread until I made this for him during a casual Saturday dinner. He literally went back for thirds and then asked for the recipe before he even left my apartment, which is basically the highest compliment I can imagine receiving.

Ingredients

• Boneless chicken breasts: The lean base soaks up that lemon herb marinade beautifully and stays juicy when cooked properly
• Olive oil: Use a good quality one here since it really carries the marinade flavors into the chicken
• Fresh lemon: Both the zest and juice are essential for that bright Mediterranean pop
• Garlic: Minced fresh gives you the best punch but garlic powder works in a pinch
• Dried oregano and thyme: Classic herbs that transport you straight to a Greek taverna
• Salt and pepper: Don't skip proper seasoning here because it makes every topping shine
• Flatbreads or naan: Store bought works perfectly but homemade takes it next level
• Feta cheese: The creamy salty tang balances all the bright fresh flavors
• Greek yogurt: Mixed with dill it creates this incredible cooling sauce base
• Fresh dill: If you can get fresh it makes such a difference in the yogurt sauce
• Cherry tomatoes: They roast slightly in the oven and burst with sweetness
• Red onion: Thin slices give you just the right amount of sharp bite
• Kalamata olives: Add that authentic briny Mediterranean flavor
• Baby arugula: The peppery fresh finish cuts through all the rich toppings

Instructions

Marinate the chicken:

Whisk together the olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add the chicken breasts and turn to coat completely. Cover and let sit for at least 15 minutes, though a few hours in the fridge makes it even better.

Get the oven going:

Preheat your oven to 425°F so it's nice and hot when you're ready to bake the flatbreads.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until it's hot. Cook the marinated chicken for about 5 to 6 minutes per side until golden brown and cooked through. Let it rest on a cutting board for 5 minutes before slicing into thin strips.

Make the dill yogurt:

In a small bowl, stir together the Greek yogurt and chopped fresh dill until combined. This creamy sauce is going to be the perfect base for everything else.

Assemble the flatbreads:

Place your flatbreads on a baking sheet and spread each one with the dill yogurt sauce. Layer on the sliced chicken, cherry tomatoes, red onion, olives, and crumbled feta as evenly as possible.

Bake until golden:

Slide the baking sheet into the hot oven for 8 to 10 minutes. You want the edges of the flatbread to get crispy and the toppings to be warmed through and fragrant.

Add the fresh finish:

Remove from the oven and scatter the arugula over the top. Drizzle with extra virgin olive oil and finish with a fresh grind of black pepper.

Slice and serve:

Cut the flatbreads into wedges or strips and get them to the table while they're still warm and the arugula is slightly wilted.

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This recipe became my go-to for surprise visitors because I almost always have the ingredients on hand. There's something about putting out a platter of these flatbreads that makes people instantly relax and gather around the kitchen counter.

Make It Your Own

Sometimes I'll add thinly sliced cucumber or roasted red peppers when I want extra freshness and color. The beauty of this recipe is how flexible it is while still delivering those bold Mediterranean flavors every time.

Perfect Pairings

A crisp white wine like sauvignon blanc or pinot grigio cuts through the rich feta and yogurt perfectly. For something nonalcoholic, try sparkling water with a squeeze of lemon and a sprig of fresh mint.

Feeding a Crowd

When I'm hosting, I double the recipe and cut the finished flatbreads into smaller pieces so guests can easily grab and mingle. Everything except the arugula can be assembled ahead of time and baked right before people arrive.

• Prep all your toppings the night before
• Keep the marinated chicken in the fridge until ready to cook
• Have the dill yogurt mixed and ready in the refrigerator

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Hope this brings as much bright, fresh energy to your table as it has to mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can marinate the chicken up to 4 hours in advance. The yogurt sauce can also be prepared a day ahead and stored refrigerated. Assemble and bake just before serving for best results.

→ What can I use instead of flatbread?

Naan, pita bread, or even store-bought pizza dough work well as alternatives. Just adjust baking time accordingly until edges are crisp and toppings are heated through.

→ How do I store leftovers?

Store assembled flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.

→ Can I grill the flatbread instead?

Absolutely! Grill the cooked chicken and vegetables separately, then assemble on flatbread and grill for 2-3 minutes per side until cheese melts and bread chars slightly.

→ Is this suitable for meal prep?

Yes, slice chicken and prepare toppings in advance. Keep components separate and assemble when ready to eat. The marinated chicken actually benefits from sitting overnight.

→ What other herbs work well here?

Fresh basil, parsley, or mint can complement or replace the dill. Rosemary adds a piney note that pairs beautifully with lemon and chicken.