Zesty Lemon Herb Chicken Flatbread (Print Version)
Vibrant flatbread with juicy lemon-herb chicken, creamy feta, and fresh vegetables
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Flatbread and Toppings
09 - 2 large flatbreads or naan
10 - 1 cup crumbled feta cheese
11 - 1/2 cup Greek yogurt
12 - 1 tablespoon fresh dill, chopped
13 - 1 cup cherry tomatoes, halved
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup pitted Kalamata olives, sliced
16 - 1 cup baby arugula
17 - 1 tablespoon extra virgin olive oil for drizzling
18 - Freshly ground black pepper to taste
# How to Make It:
01 - Whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor penetration.
02 - Set oven to 425°F to ensure proper crisping of the flatbread crust.
03 - Heat a grill pan or skillet over medium-high heat. Sear marinated chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then slice thinly against the grain.
04 - Combine Greek yogurt and chopped fresh dill in a small bowl. Mix until smooth and uniformly incorporated.
05 - Arrange flatbreads on a baking sheet. Spread an even layer of dill yogurt over each. Distribute sliced chicken, cherry tomatoes, red onion, Kalamata olives, and crumbled feta across the surface.
06 - Bake for 8 to 10 minutes until flatbread edges are golden and crispy, and cheese begins to soften.
07 - Remove from oven. Top with fresh baby arugula, drizzle with extra virgin olive oil, and season with freshly ground black pepper. Slice into wedges and serve immediately while warm.
# Expert Advice:
01 -
- The combination of bright lemon and creamy feta hits every craving at once
- It comes together fast enough for weeknights but looks impressive enough for company
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of running out on your cutting board
- The dill yogurt sauce prevents the flatbread from getting soggy under all those juicy toppings
03 -
- Warm your flatbreads in the oven for a few minutes before adding toppings to prevent soggy bottoms
- If your chicken is thick, pound it to even thickness so it cooks uniformly