Can I substitute chicken thighs?

Yes! Boneless, skinless thighs work beautifully and stay extra juicy. They may need an extra minute or two to cook through.

What if I don’t have tzatziki sauce?

You can mix plain Greek yogurt with a squeeze of lemon, a pinch of salt, garlic powder, and a little chopped cucumber (if you have it). Instant “close enough” tzatziki.

How do I store leftovers?

Store components separately if you can: chicken in an airtight container (up to 3–4 days ) chopped veggies (about 2–3 days ) flatbread (sealed bag at room temp, or freeze) Assembled flatbreads are best eaten fresh, but if you must store one, wrap it tight and reheat in the oven to bring back the crisp.

Can I make Greek Chicken Flatbread ahead of time?

Absolutely. Cook the chicken and chop toppings ahead. When ready to eat, warm the flatbreads, assemble, and serve. It’s like having your future self do you a favor.

5 Easy Greek Chicken Flatbread Wins Tonight

Description

This Greek Chicken Flatbread is a quick, fresh dinner made with lemon-oregano chicken, creamy tzatziki, crunchy cucumbers, tomatoes, feta, and olives on warm flatbread.

Ingredients

Scale

Greek Chicken

2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Flatbreads + Toppings

4 store-bought flatbreads or naan
1/2 cup tzatziki sauce
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced (or thinly sliced)
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp olive oil (for brushing flatbreads)

Cook Mode Prevent your screen from going dark

Instructions

Marinate chicken: In a bowl, mix 2 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken and toss to coat. Marinate 15–30 minutes.
Cook chicken: Heat a skillet over medium-high heat. Cook chicken 4–5 minutes per side (stir as needed) until golden and cooked through (165°F/75°C).
Warm flatbreads: Preheat oven to 375°F (190°C). Brush flatbreads lightly with 1 tbsp olive oil and bake 5 minutes until warm and slightly crisp.
Assemble: Spread tzatziki on each flatbread. Top with chicken, tomatoes, cucumber, red onion, feta, and olives.
Finish & serve: Sprinkle with parsley, slice into wedges, and serve warm.

Notes

No marinating time? Even 10 minutes helps—cook right away if you’re in a rush.

Avoid soggy flatbread: Warming/crisping the flatbread first makes a big difference.

Make-ahead: Cook chicken and chop toppings up to 2 days ahead; assemble right before serving.

Storage: Store chicken and toppings separately for best texture. Chicken keeps 3–4 days in the fridge.

Swaps: Chicken thighs work great (may need a couple extra minutes). No tzatziki? Use Greek yogurt + lemon + garlic powder + salt.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop + Oven
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 flatbread
Calories: 540 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 44 g
Cholesterol: 110 mg