Greek Chicken Flatbread (Printer-friendly)
Marinated chicken atop warm flatbread with fresh vegetables and tangy tzatziki sauce
# What You’ll Need:
→ Chicken and Marinade
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoon olive oil
17 - 1 tablespoon lemon juice
18 - 1/4 cup cucumber, finely grated and drained
19 - 1 clove garlic, minced
20 - 1 tablespoon 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. Add chicken breasts, turning to coat thoroughly. Marinate for 15 minutes to 1 hour for optimal 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 thoroughly and refrigerate until ready to serve.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing thinly.
04 - Heat dry skillet or oven to medium-low. Warm flatbreads for 1 to 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, red onion, Kalamata olives, and crumbled feta cheese.
06 - Drizzle additional tzatziki sauce over toppings if desired. Serve immediately while flatbreads are warm and vegetables are crisp.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day planning it
- The tzatziki sauce alone will become your new favorite condiment for literally everything
02 -
- Don't skip resting the chicken after grilling or all those juices will end up on your cutting board instead of in your meat
- The tzatziki actually tastes better if you make it a day ahead and let the garlic really infuse the yogurt
03 -
- Grate the cucumber for the tzatziki on the large holes of your box grater and squeeze it in a clean towel to remove excess water
- Let the chicken come to room temperature before grilling so it cooks evenly without drying out