Description
Grilled Chicken Flatbread with Feta, Greens & Cranberry Yogurt Drizzle combines juicy grilled chicken, warm toasted flatbread, fresh greens, creamy feta, crisp vegetables, dried cranberries, and a creamy sweet-tart cranberry yogurt sauce.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (80 g) cranberry sauce
1/2 cup (120 g) Greek yogurt
1 tbsp fresh lemon juice
1 tsp honey
1 tbsp olive oil
1/4 tsp garlic powder
Pinch of salt
1–2 tbsp water, as needed
4 medium flatbreads or naan breads
2 cups (60 g) mixed greens or baby spinach
3/4 cup (110 g) crumbled feta cheese
1/2 cup (75 g) cherry tomatoes, halved
1/4 small red onion, thinly sliced
1/4 cup (30 g) dried cranberries
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Instructions
1. Place the chicken breasts in a large bowl. Add the olive oil, lemon juice, dried oregano, garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly until the chicken is evenly coated. Let it marinate for at least 15 minutes.
2. Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 5–7 minutes per side, depending on thickness, until golden on the outside and cooked through. The thickest part should reach 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
3. In a small bowl, whisk together the cranberry sauce, Greek yogurt, lemon juice, honey, olive oil, garlic powder, and salt until smooth. Add water, 1 tablespoon at a time, until the sauce reaches a creamy, easily drizzleable consistency.
4. Wash and thoroughly dry the mixed greens. Halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley and mint. Set everything aside.
5. Heat the flatbreads on a dry skillet or grill for 30–60 seconds per side, until warm and lightly toasted. Avoid overheating them so they remain soft and flexible.
6. Place a warm flatbread on a serving board or plate. Add a layer of mixed greens, followed by the sliced grilled chicken, cherry tomatoes, red onion, crumbled feta, and dried cranberries.
7. Generously drizzle the cranberry yogurt sauce over the chicken and vegetables, distributing it evenly so every bite gets some of the creamy, sweet-tart sauce.
8. Sprinkle the flatbreads with fresh parsley and mint. Add a little extra feta and dried cranberries if desired.
9. Serve immediately while the flatbread is warm and the grilled chicken is juicy. Cut each flatbread into wedges for an easy lunch, dinner, or party-style meal.
Notes
Don’t skip the marinade. Even 15 minutes gives the chicken extra flavour and helps keep it juicy.
Don’t overcook the chicken. Cook until the thickest part reaches 165°F (74°C), then let it rest before slicing.
Dry the greens thoroughly because excess water can make the flatbread soggy.
Warm the flatbreads briefly before assembling. This makes them more flavourful while keeping them soft and flexible.
If the cranberry yogurt sauce is too thick, add a little water until it reaches a smooth drizzleable consistency.
Add the cranberry yogurt drizzle just before serving to help keep the greens and flatbread fresh.
Fresh parsley and mint add a bright contrast to the richer chicken and feta.
Boneless, skinless chicken thighs can be substituted for chicken breasts. Adjust the cooking time according to their size and cook to 165°F (74°C).
Pita, naan, or another sturdy soft flatbread can be used instead of the flatbreads.
The grilled chicken can be cooked ahead, cooled, refrigerated, and sliced before assembling. Gently reheat it if you prefer it warm.
The cranberry yogurt drizzle can be prepared ahead and refrigerated in an airtight container. Stir well before serving and add a splash of water if it has thickened.
Goat cheese, ricotta salata, or mild blue cheese can be substituted for feta.
For a vegetarian version, replace the chicken with grilled vegetables, roasted chickpeas, or crispy white beans.
Serve with cucumber salad, roasted vegetables, crispy potatoes, soup, or extra cranberry yogurt drizzle for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Mediterranean