Zesty Lemon Herb Chicken Flatbread (Printer-Friendly)
Crispy flatbread loaded with marinated lemon chicken, tangy feta, and Mediterranean vegetables.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Flatbread and Toppings
09 - 2 large flatbreads or naan
10 - 1 cup crumbled feta cheese
11 - 1/2 cup Greek yogurt
12 - 1 tbsp fresh dill, chopped
13 - 1 cup cherry tomatoes, halved
14 - 1/4 red onion, thinly sliced
15 - 1/4 cup pitted Kalamata olives, sliced
16 - 1 cup baby arugula
17 - 1 tbsp extra virgin olive oil for drizzling
18 - Freshly ground black pepper to taste
# How to Make It:
01 - Whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 15 minutes, up to 4 hours for deeper flavor.
02 - Preheat oven to 425°F.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Let rest for 5 minutes, then slice into thin strips.
04 - Combine Greek yogurt and chopped fresh dill in a small bowl. Mix until well blended and set aside.
05 - Place flatbreads on a baking sheet. Spread an even layer of dill yogurt over each flatbread. Distribute sliced chicken, cherry tomatoes, red onion, olives, and crumbled feta across the surface.
06 - Bake for 8 to 10 minutes until flatbread edges are crispy and toppings are heated through.
07 - Remove from oven. Scatter fresh arugula over the top, drizzle with extra virgin olive oil, and finish with freshly ground black pepper. Slice into wedges and serve immediately.
# Expert Advice:
01 -
- The lemon herb marinade transforms ordinary chicken into something extraordinary, and you probably have everything you need right now
- This comes together in under 45 minutes but tastes like you spent all afternoon planning it
02 -
- Letting the chicken rest after cooking is non-negotiable—slice it too soon and all those juices end up on your cutting board instead of in your flatbread
- The yogurt layer prevents the flatbread from getting soggy, so spread it generously and all the way to the edges
03 -
- Room temperature ingredients help everything cook more evenly, so take the yogurt and chicken out about 20 minutes before you start cooking
- If your flatbreads are thick, brush the edges with a little olive oil before baking to ensure they get crispy