Greek Chicken Flatbread Pizza

Greek pizza cut into triangles on a dark baking sheet.

5 from 1 vote

This delicious Greek Chicken Flatbread incorporates all of the amazing Greek flavors that you love in one easy-to-make pizza.

Prep Time20

Cook Time16

MArinade Time1

Total Time1 36

Course: Poultry Recipes

Cuisine: Greek

Servings: Flatbread Pizzas

Calories: 530kcal

Author: Erica Schramek

Equipment

mixing bowl
blender
baking sheet

Ingredients

Chicken Marinade

¼ cup olive oil
2 tablespoons plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 teaspoons balsamic vinegar
3 garlic cloves minced
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon dried rosemary
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon onion powder
1 pound boneless skinless chicken breast (about 2 large breasts)

Tzatziki Sauce

½ seedless English cucumber cut into about six pieces
1 ¼ cups plain Greek yogurt
¼ cup sour cream
2 cloves garlic minced
2 tablespoons fresh dill minced
2 tablespoons fresh mint minced
1 tablespoon olive oil
2 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Pizza

4 Pieces of Flatbread
½ cup hummus
½ cup cherry tomatoes sliced
¼ cup marinated artichoke hearts drained and chopped
¼ cup pitted black olives sliced
4 tablespoons red onion diced
1 cup shredded part-skim mozzarella cheese
¼ cup crumbled feta cheese

US Customary - Metric

Instructions

To Prepare Chicken

In a medium bowl, whisk together the ¼ cup olive oil, 2 tablespoons plain Greek yogurt, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons lemon zest, 2 teaspoons balsamic vinegar, 3 garlic cloves, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 teaspoon dried rosemary, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon paprika, and ½ teaspoon onion powder.
Add the 1 pound boneless skinless chicken breast to a gallon-sized zip-top bag or large container. Pour in the marinade. Marinate the chicken for at least 30 minutes and up to 3 hours in the refrigerator.
Lightly oil the grill grate with vegetable oil or cooking spray and set the temperature to medium-high heat.
Add the chicken to the grill, and grill, turning occasionally, for about 8-10 minutes or until the chicken is completely cooked through. The internal temperature should be 165°F (74°C). Slice the chicken into bite-sized pieces.

To Prepare Tzatziki Sauce

Place all of the tzatziki sauce ingredients (½ seedless English cucumber, 1 ¼ cups plain Greek yogurt, ¼ cup sour cream, 2 cloves garlic, 2 tablespoons fresh dill, 2 tablespoons fresh mint, 1 tablespoon olive oil, 2 teaspoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper) into a blender and blend until smooth.
Refrigerate for at least an hour to let the flavors come together.

Assemble the Flatbread Pizzas

Spread the ½ cup hummus across the flatbreads.
Top the 4 Pieces of Flatbread with the chicken, ½ cup cherry tomatoes, ¼ cup marinated artichoke hearts, ¼ cup pitted black olives, and 4 tablespoons red onion.
Sprinkle the flatbreads with 1 cup shredded part-skim mozzarella cheese and ¼ cup crumbled feta cheese.

To Grill

Preheat grill to medium-high heat.
Place on the grill for about 6 minutes until the mozzarella cheese has melted and browned slightly. The feta cheese won't melt much.
Top with tzatziki sauce and enjoy.

To Bake

Preheat the oven to 450°F (230°C).
Bake for 10-12 minutes directly on the oven rack until the mozzarella cheese has melted and browned slightly. The feta cheese won't melt much.
Top with tzatziki sauce and enjoy.

Notes

Have an herb garden? Substitute fresh herbs for the dried herbs. When using fresh herbs you will want to double the amount.

Refrigerate the tzatziki sauce for at least one hour. This is an important step and shouldn't be skipped it gives the flavors time to blend.

For the juiciest chicken, allow the grilled chicken breasts to rest for 15 minutes before slicing them.

Adjust the toppings according to your family's tastes. If you are not a fan of one of the toppings feel free to leave it off or substitute another topping.

Be careful not to add too many delicious toppings. Too many toppings will make the pizza crust soggy.

Not a fan of hummus? Try substituting this Homemade Spinach Pesto.

Save the leftover tzatziki sauce, it makes a delicious salad dressing.

Storage: Refrigerate leftovers in an airtight container for 2-3 days.

Nutrition