Greek Chicken Flatbread with Tzatziki (Printable Version)
Marinated Greek chicken on crispy flatbread with fresh vegetables and creamy tzatziki sauce
# What You Need:
→ Marinated 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 Base
08 - 4 store-bought or homemade 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 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 Make It:
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. Marinate for 15 minutes up to 1 hour for maximum flavor penetration.
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 creamy. Refrigerate until ready to serve.
03 - Preheat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest 5 minutes before slicing thinly.
04 - Heat dry skillet or oven to medium-low. Warm flatbreads for 1-2 minutes until soft and pliable, being careful not to crisp them.
05 - Spread generous layer of tzatziki sauce over each warm flatbread. Layer baby spinach or arugula, sliced grilled chicken, cherry tomatoes, cucumber slices, 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 is at optimal temperature.
# Expert Advice:
01 -
- The tzatziki sauce comes together in minutes but tastes like it's been simmering all day
- Everything can be prepped ahead, making it perfect for stress-free entertaining
02 -
- Don't skip resting the chicken after grilling, cutting it too soon lets all those juices escape onto your cutting board instead of staying in the meat
- Grate the cucumber for tzatziki and squeeze it thoroughly in paper towels or a clean dish towel, otherwise your sauce will be watery and sad
03 -
- If your flatbreads are frozen, thaw them completely before warming, or they'll steam instead of getting those lovely soft edges
- Toast the flatbreads slightly longer if you prefer a crispy base, but watch carefully so they don't become difficult to chew