Greek Chicken Flatbread
A quick and flavorful flatbread topped with baked chicken, fresh vegetables, and creamy tzatziki, perfect for weeknight dinners or casual brunches.
Ingredients
Flatbread Ingredients
- 4 pieces Flatbread (store-bought or homemade) Substitute a cauliflower crust for gluten-free.
Chicken Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Extra-virgin olive oil For drizzling on chicken.
- 1 teaspoon Salt To season chicken.
- 1 teaspoon Freshly ground black pepper To season chicken.
Tzatziki and Toppings
- 1 cup Tzatziki sauce Store-bought or homemade — Greek yogurt + cucumber + garlic + dill.
- 1 cup Feta cheese, crumbled
- 1 cup Cucumber, diced English cucumber is less watery.
- 1 cup Tomato, chopped Roma or vine-ripe.
- 1/2 small Red onion, thinly sliced May omit for picky eaters.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Drizzle chicken breasts with olive oil and season both sides with salt and pepper.
- Bake the chicken on a rimmed sheet pan for 20–25 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest point.
- Remove the chicken and let it rest for 5–10 minutes, then slice thinly across the grain.
- While the chicken cooks, place flatbreads on a separate sheet pan and warm in the oven until just crispy at the edges (3–6 minutes depending on thickness).
- Spread a generous layer of tzatziki over each warmed flatbread.
- Top with sliced chicken, crumbled feta, diced cucumber, chopped tomato, and thinly sliced red onion.
- Finish with a light drizzle of olive oil and a pinch of black pepper. Serve immediately.
Notes
For extra flavor, marinate chicken briefly (30 minutes) in olive oil, lemon, garlic, and oregano. Store components separately for leftovers. Reheat chicken and flatbread before assembling.