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Greek Chicken Flatbreads Recipe

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3.9 from 2 reviews

These Greek Chicken Flatbreads are a vibrant and flavorful meal featuring tender marinated chicken cooked to perfection, served on warm pita or naan bread with a fresh Greek salad and creamy tzatziki sauce. Perfect for a quick yet wholesome Mediterranean-inspired dinner that combines juicy chicken, crisp veggies, tangy feta, and refreshing herbs.

Ingredients

For the Chicken Marinade

  • 1 lb boneless skinless chicken breast, cut into pieces
  • ¼ cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil, plus more for cooking
  • 1 clove garlic, finely minced
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons Italian seasoning or ground oregano

For the Greek Salad

  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, peeled and sliced
  • ½ small red onion, sliced
  • ¼ cup Kalamata olives, pitted and halved
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons fresh chopped dill

For Assembly

  • Store-bought tzatziki sauce, for serving
  • ¼ cup feta cheese, plus more for serving
  • 4–6 individual pita or naan breads, warmed before serving

Instructions

  1. Marinate the Chicken: In a medium bowl or zip-top bag, combine the chicken pieces with Greek yogurt, lemon juice, olive oil, minced garlic, vinegar, salt, black pepper, and Italian seasoning. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor infusion.
  2. Prepare the Greek Salad: In a separate bowl, toss together cherry tomatoes, peeled and sliced cucumber, sliced red onion, Kalamata olives, olive oil, salt, pepper, and fresh dill. Mix well to coat all ingredients evenly. Adjust seasoning to taste.
  3. Cook the Chicken: Heat 2 teaspoons of extra virgin olive oil in a large skillet over medium-high heat. Remove chicken from marinade and arrange in a single layer in the hot skillet. Cook for about 10 minutes, turning occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F. Cook in batches if necessary to avoid overcrowding.
  4. Assemble the Flatbreads: Spread a generous amount of tzatziki sauce over each warmed pita or naan bread. Top with the cooked chicken pieces, then add a scoop of the prepared Greek salad.
  5. Add Final Touches and Serve: Sprinkle crumbled feta cheese over the top along with extra fresh dill if desired. Serve immediately and enjoy this vibrant Mediterranean-inspired dish.

Notes

  • Marinating the chicken for longer (up to 2 hours) enhances the flavor and tenderness.
  • You can substitute naan for pita bread or use gluten-free flatbreads to accommodate dietary preferences.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the marinade or salad.
  • Leftover chicken and salad can be stored separately in airtight containers in the refrigerator for up to 2 days.
  • Ensure chicken is cooked fully to 165°F for safe consumption.

Find it online: https://lauracooks.com/greek-chicken-flatbreads-recipe/