Description
Greek Chicken Flatbreads feature tender, marinated chicken breast cooked to golden perfection and served atop warm pita bread with a fresh, vibrant Greek salad and creamy tzatziki sauce. This easy-to-make recipe combines Mediterranean flavors like lemon, garlic, dill, olives, and feta cheese, creating a flavorful and satisfying meal perfect for lunch or dinner.
Ingredients
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
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
Assembly
- Store-bought tzatziki sauce, for serving
- ¼ cup feta cheese (plus more for serving)
- 4–6 individual pita or naan bread, warmed before serving
Instructions
- 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, pepper, and Italian seasoning. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
- Prepare the Greek salad: In a separate bowl, add the halved cherry tomatoes, sliced cucumber, red onion, Kalamata olives, olive oil, salt, black pepper, and fresh chopped dill. Toss everything together thoroughly until all ingredients are evenly coated. Adjust seasoning to taste.
- Cook the chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet in a single layer. Cook for approximately 10 minutes, turning occasionally, until the chicken is golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan.
- Assemble the flatbreads: Warm the pita or naan breads. Spread a generous layer of tzatziki sauce on each bread. Top with the cooked chicken pieces followed by a hearty scoop of the prepared Greek salad.
- Garnish and serve: Sprinkle crumbled feta cheese and additional fresh dill over the assembled flatbreads if desired. Serve immediately and enjoy the fresh, savory flavors.
Notes
- Marinating the chicken for a longer time (up to 2 hours) enhances flavor and tenderness.
- You can substitute the pita or naan with flatbreads of your choice or even wraps.
- For a spicier version, add a pinch of red pepper flakes to the marinade or salad.
- To make it gluten-free, use gluten-free flatbreads or wraps.
- Leftover Greek salad can be used as a side or topping for other dishes.
