Zesty Lemon Herb Chicken Flatbread (Print Version)
Juicy lemon-marinated chicken, creamy feta, and fresh veggies atop crisp flatbread.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Flatbread and Toppings
09 - 2 large flatbreads or naan
10 - 1 cup crumbled feta cheese
11 - 1/2 cup Greek yogurt
12 - 1 tbsp fresh dill, chopped
13 - 1 cup cherry tomatoes, halved
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup pitted Kalamata olives, sliced
16 - 1 cup baby arugula
17 - 1 tbsp extra virgin olive oil, for drizzling
18 - Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - In a bowl, combine olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and toss to coat. Cover and marinate for at least 15 minutes (up to 4 hours for more flavor).
02 - Preheat oven to 425°F.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, until golden and cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, mix Greek yogurt with chopped dill. Set aside.
05 - Place flatbreads on a baking sheet. Spread each with a layer of dill yogurt. Top evenly with sliced chicken, cherry tomatoes, red onion, olives, and crumbled feta.
06 - Bake flatbreads for 8–10 minutes, until edges are crisp and toppings are warmed.
07 - Remove from oven, scatter arugula over the top, drizzle with extra virgin olive oil, and finish with a grind of black pepper.
08 - Slice and serve immediately.
# Expert Suggestions:
01 -
- Everything bakes on one sheet so cleanup is practically nonexistent
- The dill yogurt underneath creates this incredible creamy foundation that keeps every bite moist
- You can prep the chicken in the morning and just assemble and bake at dinner time
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The dill yogurt layer needs to be thin enough that the flatbread still crisps up in the oven
- Arugula goes on after baking or it turns into something sad and wilted
03 -
- A pizza stone makes the bottom incredibly crisp if you have one
- Room temperature flatbreads bake more evenly than cold ones from the fridge