Greek Chicken Flatbread (Printable)
Marinated Greek chicken on crispy flatbread with tzatziki, fresh vegetables, olives, and feta cheese.
# What You Need:
→ Chicken Marinade
01 - 2 boneless, skinless chicken breasts (about 1.5 lbs total)
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Flatbread Base
08 - 4 flatbreads (naan, pita, or homemade, each about 8 inches diameter)
→ Fresh Toppings
09 - 1 cup cherry tomatoes, halved
10 - 1/2 medium 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 (about 2 oz)
14 - 1 cup baby spinach or arugula leaves
→ Tzatziki Sauce
15 - 1/2 cup plain Greek yogurt
16 - 1 tablespoon olive oil
17 - 1 tablespoon fresh lemon juice
18 - 1/4 cup cucumber, finely grated and well-drained
19 - 1 clove garlic, minced
20 - 1 tablespoon fresh dill, finely chopped
21 - Salt and black pepper to taste
# Directions:
01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a medium bowl until well combined. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 1 hour for optimal flavor absorption.
02 - While chicken marinates, combine Greek yogurt, olive oil, lemon juice, grated and drained cucumber, minced garlic, chopped fresh dill, salt, and pepper in a small bowl. Mix until smooth and evenly incorporated. Refrigerate until ready to serve to allow flavors to meld.
03 - Preheat grill pan or cast iron skillet over medium-high heat until hot. Remove chicken from marinade and discard excess liquid. Grill 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 across the grain.
04 - Heat dry skillet over medium heat or preheat oven to 350°F. Warm flatbreads in skillet for about 1 minute per side or in oven for 2 minutes until soft and pliable. Avoid over-toasting to maintain flexibility for folding.
05 - Spread generous layer of tzatziki sauce evenly over each warmed flatbread, leaving slight border at edges. Layer baby spinach or arugula, sliced grilled chicken, cherry tomatoes, cucumber slices, red onion, Kalamata olives, and crumbled feta cheese. Drizzle additional tzatziki over top if desired. Serve immediately while flatbreads are still warm.
# Expert Suggestions:
01 -
- The combination of warm marinated chicken and cool creamy tzatziki hits every perfect temperature and texture contrast
- You can prep everything ahead and assemble when hunger strikes making it ideal for busy weeknights or casual entertaining
02 -
- Letting the chicken rest after grilling is not optional as it keeps the meat juicy and prevents all those flavorful juices from running out onto your cutting board
- Grating and draining the cucumber for tzatziki prevents your sauce from becoming watery and thin
03 -
- A sprinkle of sumac over the finished flatbreads adds a beautiful citrusy tang that elevates the entire dish
- Room temperature feta crumbles more easily and distributes better than cold cheese straight from the fridge