Greek-style naan topped with lemon chicken, feta, olives, and tzatziki drizzle. A vibrant Mediterranean flatbread ready in 35 minutes.
# Ingredient List:
→ Lemon Chicken
01 - 2 small boneless, skinless chicken breasts, diced (about 10.5 oz)
02 - 2 tbsp olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Pizza
08 - 4 naan breads, individual size
09 - 1½ cups shredded mozzarella cheese (6.3 oz)
10 - ½ cup crumbled feta cheese (2.6 oz)
11 - ½ cup Kalamata olives, pitted and sliced (2.1 oz)
12 - ½ small red onion, thinly sliced
13 - ½ cup cherry tomatoes, halved (2.8 oz)
14 - 1 tbsp fresh dill or parsley, chopped (optional)
→ Tzatziki Drizzle
15 - ½ cup Greek yogurt (4.2 oz)
16 - ¼ cup cucumber, finely grated and squeezed dry (1.2 oz)
17 - 1 small clove garlic, minced
18 - 1 tbsp lemon juice
19 - 1 tbsp fresh dill, chopped
20 - Salt and pepper to taste
# Steps:
01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, dried oregano, salt, and black pepper. Add diced chicken, toss to coat thoroughly, and marinate for at least 15 minutes.
02 - Heat oven to 425°F.
03 - Heat a skillet over medium-high heat. Sear marinated chicken pieces for 4 to 5 minutes until cooked through. Remove from heat.
04 - Lay naan breads on a baking sheet. Top each bread with mozzarella cheese, cooked chicken, crumbled feta, olives, sliced red onion, and cherry tomatoes.
05 - Bake for 10 to 12 minutes until cheese is melted and naan is crisp.
06 - While pizzas bake, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill in a small bowl. Adjust seasoning with salt and pepper as needed.
07 - Remove pizzas from oven. Drizzle generously with tzatziki sauce and sprinkle with fresh dill or parsley if desired. Slice and serve immediately.
