Go Back
–+ servings
recipe image of a top down mise en place shot showing chicken breast flatbread naan pita feta cheese tzatziki hummus greek yogurt olive oil lemon juice oregano garlic cucumber cherry tomatoes red onion kalamata olives bell peppers arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Greek Chicken Flatbread

Capture the vibrant flavors of the Mediterranean with this quick and easy Greek Chicken Flatbread, featuring juicy lemon-garlic marinated chicken, fresh veggies, and creamy tzatziki on warm naan. Perfect for a satisfying weeknight dinner in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb 1 lb boneless, skinless, cut into bite-sized pieces
  • 2 tbsp 2 tbsp extra-virgin olive oil
  • 1 lemon 1 juiced
  • 2 cloves 2 cloves garlic, minced
  • 1 tsp 1 tsp dried oregano
For Assembly
  • 4 pieces 4 pieces naan or flatbread
  • 1 cup 1 cup prepared tzatziki sauce
  • 1 cup 1 cup cherry tomatoes, halved
  • 1/2 red onion 1/2 thinly sliced
  • 1/2 English cucumber 1/2 diced
  • 1/2 cup 1/2 cup Kalamata olives, halved
  • 1/2 cup 1/2 cup crumbled feta cheese
  • Fresh parsley or dill Fresh parsley or dill chopped, for garnish

Equipment

  • Medium bowl
  • Large skillet or grill pan

Method
 

Marinate the Chicken
  1. In a medium bowl, combine the chicken pieces, olive oil, lemon juice, minced garlic, and dried oregano. Season generously with salt and pepper. Toss until evenly coated and let marinate for at least 15 minutes.
Cook the Chicken
  1. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed. Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F or 74°C). Remove and set aside.
Warm the Flatbread
  1. While the chicken cooks, warm the naan or flatbread according to package instructions, or in a grill pan for 1-2 minutes per side until warm and slightly charred.
Assemble the Flatbreads
  1. Spread a generous layer of tzatziki sauce over each warm flatbread, leaving a small border.
  2. Top with the cooked chicken pieces, distributing evenly.
  3. Add the cherry tomatoes, red onion, cucumber, Kalamata olives, and crumbled feta cheese.
Garnish and Serve
  1. Garnish with chopped fresh parsley or dill. Slice into wedges and serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20g

Notes

This recipe is highly customizable; feel free to swap chicken for rotisserie or use pita bread instead of naan. For best results, use a hot pan to sear the chicken. Store components separately for up to 3 days and reheat assembled flatbreads in a 350°F oven for 5-8 minutes.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe