Zesty Lemon Herb Chicken Flatbread (Printable Version)
Vibrant flatbread with juicy lemon-herb chicken, creamy feta, and fresh vegetables for a quick Mediterranean-inspired meal.
# What You 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
# Directions:
01 - Whisk together olive oil, lemon zest and juice, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 4 hours for maximum flavor infusion.
02 - Set oven to 425°F to prepare for baking the assembled flatbreads.
03 - Heat grill pan or skillet over medium-high heat. Sear marinated chicken for 5–6 minutes per side until golden brown and internal temperature reaches 165°F. Rest for 5 minutes before slicing into thin strips.
04 - Combine Greek yogurt with chopped fresh dill in a small bowl. Mix until evenly incorporated and set aside for assembly.
05 - Arrange flatbreads on baking sheet. Spread dill yogurt evenly across surface. Distribute sliced chicken, cherry tomatoes, red onion, Kalamata olives, and crumbled feta over each flatbread.
06 - Bake for 8–10 minutes until edges are crisp and toppings are heated through.
07 - Remove from oven. Top with fresh baby arugula, drizzle with extra virgin olive oil, and season with freshly ground black pepper. Slice into portions and serve immediately.
# Expert Tips:
01 -
- Everything comes together in under 40 minutes but tastes like something youd order at a restaurant
- The creamy dill yogurt balances the bright lemon and salty feta in the most perfect way
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of running out onto your cutting board
- Do not skip the dill yogurt layer because it protects the flatbread from getting soggy under the toppings
03 -
- Grill the chicken outside if the weather is nice for that extra smoky flavor
- Warm the flatbreads in the oven for a few minutes before adding toppings so they do not get soggy