Greek Chicken Flatbread (Print Version)

Marinated chicken, fresh vegetables, and tzatziki on warm flatbread

# What You'll Need:

→ Chicken Marinade

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 Base

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

# Step-by-Step Guide:

01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl. Add chicken breasts, turning to coat evenly. Let marinate for 15 minutes 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 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. Transfer to cutting board, let rest for 5 minutes, then slice into thin strips.
04 - Heat flatbreads in a dry skillet or preheated oven for 1-2 minutes until warm and pliable. Avoid over-toasting to maintain flexibility for folding.
05 - Spread generous layer of tzatziki sauce over each warmed flatbread. Layer baby spinach or arugula, sliced grilled chicken, cherry tomato halves, cucumber slices, red onion rings, Kalamata olives, and crumbled feta cheese evenly across surface.
06 - Drizzle additional tzatziki sauce over toppings if desired. Serve immediately while flatbreads are warm and chicken is at optimal temperature.

# Expert Suggestions:

01 -
  • The tzatziki sauce comes together in minutes and makes everything taste like summer
  • You can prep all the toppings ahead and assemble when everyone is ready to eat
  • Leftovers actually make an amazing lunch the next day if there are any
02 -
  • Let the chicken rest before slicing or all those juices will end up on your cutting board instead of in the flatbread
  • Squeeze as much liquid as possible out of the grated cucumber or your tzatziki will be too thin
  • Warm the flatbreads right before serving so they do not get soggy from the toppings
03 -
  • Soak the red onion slices in ice water for 10 minutes to mellow their sharp bite
  • Use a box grater for the cucumber and squeeze it between your hands to remove excess water

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