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Greek Salad Cottage Cheese Flatbreads

High-protein grilled chicken and whipped cottage cheese on toasted naan, topped with a fresh and crunchy Greek salad. A viral, healthy 20-minute meal.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 flatbreads
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 pieces naan bread or flatbread toasted
  • 1 cup cottage cheese 4% milkfat recommended
  • 0.5 tsp dried dill
Chicken
  • 1 lb chicken breast boneless skinless
  • 1 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp paprika
Greek Salad Topping
  • 0.5 cup cucumber diced
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup red onion sliced thin
  • 0.25 cup kalamata olives pitted
  • 0.25 cup feta cheese crumbled

Equipment

  • Grill Pan or Skillet
  • Cutting board
  • Mixing bowls
  • Blender (optional for whipping cheese)

Method
 

  1. Mix olive oil, oregano, garlic powder, paprika, salt, and pepper in a bowl. Coat chicken breasts in mixture.
  2. Grill or pan-fry chicken over medium-high heat for 5-6 minutes per side until charred and cooked through (165°F). Let rest 5 minutes, then slice.
  3. While chicken cooks, mix cottage cheese with dried dill and black pepper. Optional: Whip in a blender for smooth texture.
  4. In a separate bowl, toss cucumbers, tomatoes, onions, and olives with a splash of olive oil and vinegar.
  5. Toast naan bread in a skillet or oven until warm and slightly crispy.
  6. Spread cottage cheese generously onto the warm naan.
  7. Top with sliced grilled chicken and a heaping mound of the Greek salad mixture.
  8. Sprinkle with crumbled feta cheese and serve immediately.

Notes

To lower calories, use low-fat cottage cheese and whole wheat pita. For extra crunch, add chopped romaine lettuce.