Description
Mediterranean Grilled Chicken Flatbread topped with spiced chicken, fresh tomatoes, onions, and creamy tzatziki sauce. Ready in 30 minutes for an easy weeknight dinner.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, drained
- 2 tablespoons sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper (for sauce)
- 4 flatbreads or pita breads
- 1 cup diced fresh tomatoes
- 1/2 cup diced red onion
- Fresh parsley, chopped for garnish
Instructions
- Combine chicken strips with olive oil, cumin, smoked paprika, turmeric, garlic powder, onion powder, oregano, cinnamon, salt, black pepper, and lemon juice in a large bowl. Toss to coat evenly.
- Cover the bowl and marinate the chicken for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
- Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Combine the drained cucumber, Greek yogurt, sour cream, minced garlic, dill, mint, lemon juice, salt, and pepper in a medium bowl. Mix well and refrigerate.
- Heat a large grill pan or skillet over medium-high heat and lightly brush with oil.
- Add the marinated chicken strips in a single layer, working in batches if needed.
- Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through to 165°F internal temperature.
- Remove the chicken and let it rest on a plate for 3 to 5 minutes.
- Warm the flatbreads on the hot pan for 30 seconds per side, or heat in a 350°F oven wrapped in foil for 5 minutes.
- Assemble by placing a warm flatbread on a plate and spreading tzatziki sauce down the center.
- Top with grilled chicken strips, diced tomatoes, and red onion.
- Drizzle more tzatziki sauce over the top and garnish with fresh chopped parsley.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Replace flatbread with naan, pita bread, or whole wheat tortillas.
- Add roasted cauliflower, bell peppers, or zucchini for extra vegetables.
- Make the tzatziki dairy-free using coconut yogurt.
- Try turkey breast or grilled shrimp as protein alternatives.
- Top with feta cheese, Kalamata olives, or pickled onions for more flavor.
- Pound chicken breasts to an even thickness for uniform cooking.
- Drain cucumber thoroughly to prevent watery sauce.
- Let the chicken rest so the meat stays moist.
- Warm flatbreads just before serving to keep them soft.
- Make tzatziki sauce up to 24 hours in advance; flavors improve overnight.
- Store leftovers separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean