Greek Chicken Flatbread (Printable)
Marinated chicken, fresh veggies, and tzatziki on warm flatbread make this Mediterranean dish perfect for any meal.
# 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 flatbreads (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 Steps:
01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl. Add chicken breasts, turning to coat evenly. Marinate for 15 minutes up to 1 hour for optimal flavor absorption.
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 until smooth and consistent. 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. Remove from heat and let rest 5 minutes before slicing thinly against the grain.
04 - Heat flatbreads in a dry skillet or preheated oven for 1 to 2 minutes until warm and pliable. Avoid over-toasting to maintain flexibility for folding.
05 - Spread a generous layer of tzatziki sauce over each warmed flatbread. Layer with 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 chicken retains heat.
# Expert Advice:
01 -
- The marinated chicken stays impossibly juicy even after grilling, thanks to that lemon-olive oil bath
- Everything can be prepped ahead, so actual assembly takes about five minutes
- One flatbread somehow feels substantial enough for dinner but light enough for summer
02 -
- Grating the cucumber for tzatziki and letting it drain prevents your sauce from turning watery
- Slicing the chicken against the grain makes each bite tender instead of chewy
- Room temperature flatbreads fold without cracking, cold ones tend to split apart
03 -
- Pound the chicken to even thickness so thinner sections don't dry out before thicker parts cook through
- Pat the grated cucumber completely dry with paper towels for the creamiest tzatziki texture