Zesty Lemon Herb Chicken Flatbread (Printable)
Juicy lemon-herb chicken on crispy flatbread with feta, tomatoes, and fresh veggies
# Ingredient List:
→ Chicken
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→ Flatbread and Toppings
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# Steps:
01 - In a bowl, combine olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and toss to coat. Cover and marinate for at least 15 minutes, up to 4 hours for deeper flavor.
02 - Preheat oven to 425°F.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice thinly.
04 - In a small bowl, mix Greek yogurt with chopped dill. Set aside.
05 - Place flatbreads on a baking sheet. Spread each with a layer of dill yogurt. Top evenly with sliced chicken, cherry tomatoes, red onion, olives, and crumbled feta.
06 - Bake flatbreads for 8 to 10 minutes until edges are crisp and toppings are warmed through.
07 - Remove from oven, scatter arugula over the top, drizzle with extra virgin olive oil, and finish with a grind of black pepper.
08 - Slice into pieces and serve immediately while warm.
# Expert Tips:
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- The combination of warm, marinated chicken against cool, creamy yogurt creates this incredible temperature contrast that keeps every bite interesting
- Everything can be prepped ahead, so you are actually hanging out with people instead of being stuck in the kitchen
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- Do not skip the resting step after cooking the chicken—slicing too soon lets all those juices run onto your cutting board instead of staying where they belong
- The flatbread edges can go from perfectly crisp to burnt quickly, so set a timer and check at the 8-minute mark
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- Marinate the chicken in the morning or even the night before for the deepest flavor penetration
- Room temperature ingredients bake more evenly, so take the yogurt and flatbreads out of the fridge about 20 minutes before assembling