Crispy naan topped with tender lemon chicken, feta, olives, and tangy tzatziki drizzle for a fresh Mediterranean twist on classic flatbread.
# Components:
→ Lemon Chicken
01 - 2 boneless, skinless chicken breasts, cut into small cubes
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pizza Assembly
08 - 4 naan breads
09 - 1 1/2 cups shredded mozzarella cheese
10 - 3/4 cup crumbled feta cheese
11 - 1/2 cup pitted Kalamata olives, sliced
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cup cherry tomatoes, halved
14 - 2 tablespoons extra virgin olive oil
→ Tzatziki Drizzle
15 - 3/4 cup plain Greek yogurt
16 - 1/2 cup cucumber, finely grated and drained
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon lemon juice
19 - 1 clove garlic, minced
20 - Salt and pepper to taste
→ Garnish
21 - Fresh parsley or dill, chopped
22 - Lemon wedges
# Preparation Steps:
01 - In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes, toss well, and marinate for at least 15 minutes.
02 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a small bowl, mix Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper. Chill until ready to use.
03 - Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove from heat.
04 - Arrange naan breads on the prepared baking sheet. Brush lightly with olive oil.
05 - Sprinkle each naan with mozzarella, then evenly distribute cooked chicken, feta, olives, red onion, and cherry tomatoes.
06 - Bake for 10-12 minutes, until cheese is melted and edges are slightly crisp.
07 - Remove from oven. Drizzle generously with tzatziki and garnish with fresh herbs and lemon wedges. Slice and serve immediately.
