Greek Chicken Flatbread
A warm, tangy flatbread piled with lemony grilled chicken, crunchy cucumber, sweet cherry tomatoes, and salty feta. Perfect for busy weeknights or casual lunches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 4 small or 2 large flatbreads
- 2 chicken breasts (about 1 to 1½ lb / 450–680 g)
- 2 tbsp olive oil (plus extra for drizzling)
- 2 garlic cloves, minced
- 2 tbsp lemon juice (fresh)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (Persian or English)
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- 1 tsp dried oregano (or 1 tbsp fresh chopped)
- Salt and freshly ground black pepper
Instructions
- Preheat a grill or heavy skillet over medium heat.
- Whisk together olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Add chicken and marinate for 15 minutes.
- Oil the grill grates or skillet lightly. Cook chicken 6–7 minutes per side until cooked through.
- Transfer chicken to a cutting board and rest for 5 minutes.
- While chicken rests, chop the vegetables.
- Slice chicken into thin strips.
- Warm flatbreads briefly on the grill or skillet for flexibility.
- Assemble: Spread oil or tzatziki on flatbreads, layer with chicken, add chopped vegetables, and finish with feta.
Notes
For a tangy spread, add tzatziki or Greek yogurt to the flatbread before assembling. Use gluten-free flatbreads to keep this gluten-free.
Find it online: https://www.mealbreeze.com/greek-chicken-flatbread/