Creamy Greek Chicken Flatbread with Tzatziki, Cucumbers, Tomatoes & Red Onion

 

Ingredients:

1 lb boneless skinless chicken breasts, thinly sliced

1 tbsp olive oil

1 tsp dried oregano

½ tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

Juice of ½ lemon

For the creamy tzatziki:

1 cup Greek yogurt

1 cup cucumber, finely grated and squeezed dry

2 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tbsp fresh dill or parsley, chopped

Salt, to taste

For the flatbreads:

4 flatbreads or naan

1 cup shredded mozzarella or provolone cheese

Toppings:

1 cup cherry tomatoes, halved

½ red onion, thinly sliced

1 cucumber, sliced

Fresh parsley or dill, for garnish

Directions:

1. Toss the chicken with olive oil, oregano, paprika, garlic

powder, salt, pepper, and lemon juice until well coated.

2. Heat a skillet over medium-high heat and cook the

chicken for 4 to 5 minutes per side until golden, cooked

through, and juicy. Remove from heat and set aside.

3. In a bowl, mix the Greek yogurt, grated cucumber,

garlic, olive oil, lemon juice, herbs, and salt until smooth

and creamy. Chill briefly if time allows.

4. Preheat your oven to 400°F (205°C). Place the

flatbreads on a baking sheet.

5. Spread a generous layer of tzatziki over each

flatbread. Sprinkle with shredded cheese.

6. Top with cooked chicken pieces. Bake for 8 to 10

minutes until the flatbreads are warm and the cheese is

melted.

7. Remove from the oven and finish with cucumbers,

tomatoes, red onion, and fresh herbs. Slice and serve

warm.

Cooking Time:25 minutes | Servings:4 | Calories:~520 per

serving