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Quick & Easy Greek Chicken Flatbread

A fresh and flavorful Mediterranean meal featuring warm naan bread topped with creamy homemade tzatziki, seasoned grilled chicken, and crisp fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 flatbreads
Course: Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb chicken breast cut into 1-inch chunks
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Tzatziki Sauce
  • 1 cup Greek yogurt plain
  • 0.5 cup cucumber grated and squeezed dry
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • 1 clove garlic grated
Assembly
  • 4 pieces Naan bread or flatbreads
  • 0.5 cup cherry tomatoes halved
  • 0.5 cup cucumber sliced
  • 0.25 cup red onion thinly sliced
  • 0.3 cup kalamata olives pitted
  • 2 tbsp fresh parsley chopped

Equipment

  • Skillet or Grill Pan
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Grater

Method
 

  1. Combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. Add chicken chunks and toss to coat. Marinate for 15 minutes.
  2. While chicken marinates, grate the cucumber and squeeze out excess liquid using a paper towel. Mix with yogurt, dill, garlic, and lemon juice to make tzatziki.
  3. Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes until golden brown and cooked through (165°F).
  4. Warm the Naan breads in the oven at 350°F (175°C) for 5 minutes or quickly toast in a dry pan.
  5. Spread a generous layer of tzatziki on each flatbread.
  6. Top with cooked chicken, sliced cucumbers, tomatoes, red onions, and olives.
  7. Garnish with fresh parsley and serve immediately.

Notes

You can use rotisserie chicken to save time on cooking.