Greek Chicken Flatbread (Printable)
Marinated chicken, tzatziki, and Mediterranean vegetables on warm flatbread
# What You'll Need:
→ Chicken
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
08 - 4 store-bought or homemade flatbreads (such as naan or pita)
→ 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, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for 15 minutes up to 1 hour for optimal flavor absorption.
02 - Combine Greek yogurt, olive oil, lemon juice, grated cucumber, garlic, dill, salt, and pepper in a small bowl. Mix until well incorporated. Refrigerate until ready to serve.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing into thin strips.
04 - Heat flatbreads in a dry skillet or warm oven for 1-2 minutes until soft and pliable. Avoid over-toasting to maintain flexibility for assembly.
05 - Spread a generous layer of tzatziki sauce over each warmed flatbread. Layer with baby spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
06 - Drizzle with additional tzatziki sauce if desired. Serve immediately while flatbreads are warm and vegetables are crisp.
# Expert Hacks:
01 -
- Everything comes together in under an hour, but tastes like you spent all day cooking
- The tzatziki sauce alone is worth making, and youll want to put it on everything
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- Squeeze as much liquid as possible from the grated cucumber so your tzatziki doesnt get watery
03 -
- Grill extra chicken to use in salads or grain bowls throughout the week
- Double the tzatziki recipe because it keeps for days and goes with everything