Greek Chicken Flatbread (Printable)
Marinated Greek-style chicken on warm flatbread with fresh veggies and tzatziki sauce
# What You'll Need:
→ Chicken 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 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
→ 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
# Directions:
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.
02 - Combine Greek yogurt, olive oil, lemon juice, grated drained cucumber, minced garlic, chopped fresh 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 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board, rest 5 minutes, then slice into thin strips.
04 - Heat flatbreads in dry skillet or warm oven for 1 to 2 minutes until softened and pliable.
05 - Spread generous layer of tzatziki over each flatbread. Layer with spinach or arugula, sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Drizzle with additional tzatziki if desired. Serve immediately.
# Expert Tips:
01 -
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The homemade tzatziki sauce alone will become your new favorite condiment
02 -
- Grating and draining the cucumber for the tzatziki is crucial or the sauce will be too watery
- Letting the chicken rest before slicing keeps all the juices inside where they belong
03 -
- Pound the chicken breasts to even thickness before marinating for more consistent cooking
- Warm your tzatziki slightly if it's been in the fridge so it spreads more easily