Greek Chicken Flatbread (Printable version)
Grilled chicken with fresh Mediterranean toppings on warm flatbread
# 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 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
# How to Prepare:
01 - Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken breasts and marinate for at least 15 minutes, up to 1 hour for maximum flavor absorption.
02 - Combine Greek yogurt, olive oil, lemon juice, grated cucumber, garlic, dill, salt, and pepper in a small bowl. Stir thoroughly until well blended. Refrigerate until ready to serve.
03 - Preheat grill or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
04 - Heat flatbreads in a dry skillet or oven for 1-2 minutes until warm and pliable.
05 - Spread a generous layer of tzatziki sauce over each flatbread. Layer with spinach or arugula, sliced chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta cheese.
06 - Drizzle with additional tzatziki sauce if desired. Serve immediately while flatbreads are still warm.
# Expert advice:
01 -
- It comes together faster than delivery but tastes like something you'd find in a tiny Greek taverna with a view of the sea
- The combination of warm grilled chicken and cool tangy tzatziki is exactly what summer eating should be
02 -
- Dry the cucumber thoroughly for the tzatziki, otherwise the sauce separates and gets watery within an hour
- Let the chicken rest before slicing, this is the difference between juicy meat and dry disappointing pieces
03 -
- Use kitchen shears to snip the cooked chicken into bite-sized pieces right on the cutting board
- Let the tzatziki sit for at least 30 minutes before serving to let the garlic mellow out