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Greek Chicken Naan Flatbread

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Juicy Greek chicken piled with crunchy vegetables, creamy tzatziki, and punchy kalamata olives on top of fresh pillowy naan is my ideal flatbread. I love the balance of acid and freshness and the garlic butter naan is AMAZING.

close up of a greek chicken flatbread with all of the veggie and tzatziki toppings on a wooden cutting board

I love how customizable this flatbread is. My favorite way to serve it is with all of the toppings laid out on a big cutting board so my family can pick and choose. I am a pile it all on there and drizzle the top with tzatziki sauce kind of girl because it is all so good.

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Ingredients

  • Greek chicken ingredients
  • boneless skinless chicken thighs
  • olive oil
  • lemon juice
  • garlic
  • salt
  • oregano
  • Toppings
  • bell pepper
  • cucumber
  • red onion
  • tomato
  • spring mix
  • feta
  • kalamata olives
  • red wine vinegar
  • Tzatziki

See recipe card for quantities.

Instructions

greek chicken in a stainless steel pan

Step One: Cut boneless skinless chicken thighs into bite size pieces and combine in a bowl with garlic, olive oil, lemon juice, salt and oregano. Allow to marinate for 15-20 minutes, while you chop the veggie toppings.

veggie toppings for greek chicken on a wooden background

Step Two: Dice bell pepper, red onion, cucumber, and tomatoes. Place on a large serving tray with spinach or spring mix, feta, Kalamata olives (make sure they are pitted), and tzatziki sauce. You can use homemade or store bought sauce.

Step Three: Heat a large pan over medium heat. Add the diced chick and cook though to an internal temperature of 165 degrees. About 4-5 minutes per side.

close up of a greek chicken flatbread with all of the veggie and tzatziki toppings on a wooden cutting board

Step Four: Using homemade or store bought naan, create a flatbread using the chicken, toppings and sauce. My favorite way to do it is to add a layer of tzatziki, then greens, followed by chicken, veggies, feta and more tzatziki and a small drizzle of red wine vinegar for extra acid.

Hint: You can let the chicken marinate in the fridge for up to 12 hours and pre-chop veggies if you want to prep any part of this meal in advance.

Give yourself the gift of prep!

In this section I will give you ways to freeze, re-purpose and/or use some of your ingredients for another meal. Save yourself some time and effort next time you’re in the kitchen!

Make a salad: All of the veggie toppings (except bell pepper) are used in Antipasto Salad. Using leftover feta, chopped veggies and olives will cut down your prep time for a yummy salad for lunch or dinner the next day! Or if you want to utilize all of the ingredients make a delicious Greek salad.

Use leftovers to make a Greek Quinoa Bowl: all of the ingredients (expect the flatbread) can be used to create a Greek Chicken Quinoa Bowl. Cook some quinoa, roast some chickpeas and add a little red wine vinegar to your tzatziki sauce for a dressing. Easy, satisfyingly delicious and a great use of leftovers!

Prep ahead of time: Chop the veggies up to 2 days before and store in an airtight container. Wait until the day of the chop the tomatoes so the juice doesn’t sit on everything. Marinate the chicken up to 12 hours in advance and store in the fridge.

Freeze Chicken: Double the marinated chicken quantities. From here you have two options- freeze half of the chicken raw, then defrost and cook later or cook the entire double batch of chicken and freeze half of the cooked chicken so there will be no cooking required next time you need Greek chicken.

Substitutions

  • Spring mix – sub the spring mix for baby spinach, baby kale, or romaine.
  • Gluten free- use your favorite gluten free flatbread for a gluten free meal.

Top Tip

Use chicken thighs, not breasts. They have a much better flavor in my opinion and there is less of a risk of drying out the chicken during cooking.

Looking for other dinner recipes? Try these:

Pairing

Other dishes mentioned in this recipe:

Recipe

Greek Chicken Naan Flatbread
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Greek Chicken Naan Flatbread

Recipe by KealyCourse: Dinner, LunchCuisine: Mediterranean
Servings

4-6

servings
Prep time

25

minutes
Cooking time

10

minutes
Total time

35

minutes

Juicy Greek chicken piled with crunchy vegetables, creamy tzatziki, and punchy kalamata olives on top of fresh pillowy naan creates the perfect balance of acid and freshness.

Ingredients

  • Chicken

  • 1 lb boneless skinless chicken thighs

  • 2 tablespoon olive oil

  • Juice of half a lemon

  • 1 teaspoon salt

  • ½ teaspoon oregano

  • ¼  teaspoon pepper

  • Toppings

  • ½ cup cucumber, diced

  • ½ cup bell pepper, diced

  • ¼ cup red onion, diced

  • ½ cherry tomato, quartered

  • ¼ cup kalamata olives, halved

  • 1 cup fresh spinach

  • Tzatziki sauce, store bought or homemade
    Naan or flatbread, store bought or homemade

Directions

  • Cut boneless skinless chicken thighs into bite size pieces and combine in a bowl with garlic, olive oil, lemon juice, salt and oregano. Allow to marinate for 15-20 minutes, while you chop the veggie toppings.
  • Dice bell pepper, red onion, cucumber, and tomatoes. Place on a large serving tray with spinach or spring mix, feta, Kalamata olives (make sure they are pitted), and tzatziki sauce.
  • Heat a large pan over medium heat. Add the diced chick and cook though to an internal temperature of 165 degrees. About 4-5 minutes per side.
  • Using homemade or store bought naan, create a flatbread using the chicken, toppings and sauce. My favorite way to do it is to add a layer of tzatziki, then greens, followed by chicken, veggies, feta and more tzatziki and a small drizzle of red wine vinegar for extra acid.