Description
Vibrant Greek chicken flatbread with lemon-oregano marinated chicken, cool homemade tzatziki, juicy tomatoes, cucumber, red onion, and crumbled feta — a fresh Mediterranean dinner ready in 25 minutes!
Ingredients
2 chicken breasts, sliced
2 tbsp olive oil (for chicken)
2 tbsp lemon juice
2 garlic cloves, minced (for chicken)
1 tsp oregano
½ tsp salt
½ tsp black pepper
2 flatbreads (naan or pita)
1 cup cherry tomatoes, halved
½ cucumber, sliced
ÂĽ red onion, thinly sliced
100 g feta cheese, crumbled
1 cup (250 g) Greek yogurt
½ cucumber, grated and drained
1 garlic clove, minced (for tzatziki)
1 tbsp lemon juice (for tzatziki)
1 tbsp olive oil (for tzatziki)
Pinch of salt (for tzatziki)
Fresh dill or parsley, to garnish
Extra olive oil for drizzling
Instructions
1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add sliced chicken and toss to coat. Marinate for at least 20 minutes (or up to 4 hours in the fridge).
2. Grate half a cucumber and squeeze well with a clean kitchen towel to remove excess water. In a small bowl, combine with Greek yogurt, minced garlic, lemon juice, olive oil, and salt. Chill in the fridge.
3. Heat a large non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken for 3–4 minutes per side until golden, caramelized, and fully cooked through. Let rest a couple of minutes.
4. While the chicken rests, halve cherry tomatoes, slice the remaining cucumber, thinly slice the red onion, and crumble the feta cheese.
5. Warm the flatbreads briefly in a pan, oven, or directly over a flame.
6. Spread a generous layer of cold tzatziki over each warm flatbread.
7. Top with the cooked chicken, divided evenly between the flatbreads.
8. Scatter halved tomatoes, cucumber slices, and red onion over the top.
9. Crumble feta cheese generously over everything.
10. Garnish with fresh dill or parsley and finish with a drizzle of extra olive oil. Serve immediately.
Notes
Squeeze the grated cucumber well for thick, creamy tzatziki—this is non-negotiable.
Marinate at least 20 minutes; longer is better.
Use fresh lemon juice for the brightest flavor.
Warm the flatbread before assembling for the best texture.
Make tzatziki ahead—it tastes even better after an hour in the fridge.
Great for meal prep: store components separately for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner / Main
- Method: Pan-Searing
- Cuisine: Greek / Mediterranean