Description
Whip up this vibrant Greek Chicken Flatbread! Golden naan, zesty tzatziki, savory chicken, and fresh Mediterranean toppings make a quick, satisfying meal. Full instructions & nutrition info included.
Ingredients
- Naan Flatbreads (2)
- Cooked Chicken Breast (1 cup, shredded or diced)
- Tzatziki Sauce (1/2 cup)
- Feta Cheese (1/2 cup, crumbled)
- Shredded Mozzarella Cheese (1/2 cup)
- Cherry Tomatoes (1/2 cup, halved)
- Kalamata Olives (1/4 cup, pitted and sliced)
- Red Onion (1/4 cup, thinly sliced)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). If your chicken is not already cooked, dice and cook it in a pan with a little olive oil until cooked through, then shred or keep diced. Prepare your vegetables by thinly slicing the red onion, halving the cherry tomatoes, and slicing the pitted Kalamata olives.
- Step 2: Place the naan flatbreads on a large baking sheet. Evenly spread 2-3 tablespoons of tzatziki sauce over each flatbread, leaving a small border around the edges.
- Step 3: Distribute the cooked chicken over the tzatziki sauce on each flatbread. Follow by sprinkling generously with the shredded mozzarella cheese and crumbled feta cheese.
- Step 4: Scatter the sliced red onion, halved cherry tomatoes, and sliced Kalamata olives over the cheese layers on both flatbreads.
- Step 5: Bake for 8-12 minutes, or until the cheese is melted and bubbly, and the flatbread edges are lightly golden and crispy.
- Step 6: Carefully remove the flatbreads from the oven. Let them cool for a minute or two before slicing each flatbread into wedges. Serve immediately and enjoy!
Notes
- Leftover wedges can be stored in an airtight container in the refrigerator for up to 2 days; while the naan may soften slightly, the flavors will still be delicious.
- For best results, reheat slices in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes until warmed through and the crust regains some crispness, avoiding the microwave to prevent a soggy base.
- Elevate your meal by serving these flavorful flatbreads with a crisp green salad tossed in a simple lemon vinaigrette, or offer extra tzatziki on the side for dipping.
- For an even crispier base, lightly toast the naan flatbreads in the oven for 2-3 minutes before spreading the tzatziki, which helps maintain texture under the generous toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 (approx. 9-inch) flatbread
- Calories: 620
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 7g