Zesty Lemon Herb Chicken Flatbread (Printable)
Juicy lemon-herb chicken with creamy feta and fresh vegetables on crisp flatbread.
# What You’ll Need:
→ Chicken and Marinade
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→ Flatbread and Toppings
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# How-To Steps:
01 - Whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Cover and refrigerate 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 marinated chicken for 5 to 6 minutes per side until golden brown and cooked through. Rest for 5 minutes, then slice into thin strips.
04 - Combine Greek yogurt with chopped fresh dill in a small bowl. Stir until well blended.
05 - Arrange flatbreads on a baking sheet. Spread each with an even layer of dill yogurt. Distribute sliced chicken, cherry tomatoes, red onion, olives, and crumbled feta across the surface.
06 - Bake flatbreads for 8 to 10 minutes until edges are crispy and toppings are heated through.
07 - Remove from oven. Top with fresh baby arugula, drizzle with extra virgin olive oil, and add a grind of black pepper. Slice into pieces and serve immediately.
# Expert Advice:
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- Everything comes together in under 45 minutes with barely any cleanup
- The combination of tangy feta and bright lemon makes ordinary flatbread feel like something from a restaurant
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- Do not skip the resting time for the chicken or the juices will escape and you will end up with dry meat
- The flatbreads continue to crisp slightly after coming out of the oven, so do not worry if they seem a little soft at first
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- If your flatbreads are thick, brush them lightly with olive oil before adding toppings so they crisp properly
- Room temperature ingredients help the flatbreads cook more evenly