Greek Chicken Flatbread (Printable View)

Marinated Greek chicken on warm flatbread with tzatziki, vegetables, and feta

# What You Need:

→ Chicken Marinade

01 - 2 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Flatbread Base

08 - 4 naan or pita flatbreads

→ 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 tablespoon olive oil
17 - 1 tablespoon lemon juice
18 - 1/4 cup cucumber, finely grated and drained
19 - 1 clove garlic, minced
20 - 1 tablespoon fresh dill, chopped
21 - Salt and pepper to taste

# How-To Steps:

01 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Coat chicken breasts thoroughly with the mixture. Let marinate for 15 minutes up to 1 hour for optimal flavor penetration.
02 - Combine Greek yogurt, olive oil, lemon juice, grated and drained cucumber, minced garlic, chopped dill, salt, and pepper in a small bowl. Mix until smooth and evenly incorporated. Refrigerate until ready to assemble flatbreads.
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. Transfer to cutting board and let rest for 5 minutes before slicing into thin strips.
04 - Heat dry skillet or oven to medium temperature. Warm flatbreads for 1 to 2 minutes until soft 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 tomatoes, cucumber slices, red onion, Kalamata olives, and crumbled feta cheese. Drizzle additional tzatziki on top if desired.

# Expert Advice:

01 -
  • The combination of warm marinated chicken and cool crisp vegetables creates the most satisfying texture contrast
  • Everything can be prepped ahead, making it perfect for feeding a crowd without last minute stress
  • The homemade tzatziki sauce alone will become your new favorite condiment for everything else
02 -
  • Grating the cucumber for the tzatziki and squeezing out the excess moisture prevents the sauce from becoming watery
  • Letting the chicken rest before slicing is the secret to keeping it juicy instead of dry
  • Warming the flatbreads makes them foldable without cracking, which is especially important if using pita
03 -
  • Pound the chicken to even thickness before marinating for faster, more even cooking
  • Use a box grater to quickly shred the cucumber, then squeeze it in a clean towel to remove excess water
  • Warm your serving platter in the oven so the flatbreads stay hot longer at the table

Go Back