Greek Chicken Flatbread

Name: Greek Chicken Flatbread
Cuisine: Mediterranean, Greek, European
Ingredients: Vinegar, red or white wine - 4 1/2 Tbsp; Oil, cooking - 4 1/2 Tbsp; Oregano, dried - 3 tsp; Brown sugar - 1 1/2 tsp; Chicken breast, boneless and skinless - 1.5 lbs, halved to thin; Garlic - 1 1/2 cloves, chopped; Cucumbers - 6 oz, grated; Mint, fresh - 6 leaves, finely chopped; Yogurt, plain or Greek - 1 1/2 cups; Lemon zest - 3/4 tsp; Garlic - 1 1/2 cloves, chopped; Vinegar, red or white wine - 2 1/4 Tbsp; Mustard, Dijon - 1 1/2 tsp; Oregano, dried - 3/4 tsp; Honey - 3/4 tsp; Oil, olive - 4 1/2 Tbsp; Lettuce, romaine - 1 1/2 hearts, finely chopped; Tomatoes, medium - 1 1/2, diced; Onions, medium and red - 3/8, diced; Flatbreads - 6 (use any type like naan or pita bread); Cheese, mozzarella - 6 oz, sliced or shredded; Cheese, feta - 3 oz, crumbled

18 steps

Marinate and grill the chicken ahead of time. This dressing is the perfect mix of savory and sweet.

Updated at: Thu, 17 Aug 2023 03:49:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories951.2 kcal (48%)

Total Fat54.1 g (77%)

Carbs69 g (27%)

Sugars12.6 g (14%)

Protein46.7 g (93%)

Sodium938.7 mg (47%)

Fiber14.7 g (52%)

% Daily Values based on a 2,000 calorie diet

Instructions

Chicken

Step 1

Make marinade - Combine vinegar (portion for chicken), cooking oil, oregano (portion for chicken), and brown sugar. (Can be done up to 5 days ahead)

Step 2

Marinate chicken - (If prepping right before cooking, get grill heating first.) Slice chicken in half to thin. Add to marinade and tenderize with a fork. Turn to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)

Step 3

Remove chicken from marinade (discard marinade). Season with some salt and pepper.

Step 4

Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.

Step 5

Brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until lightly charred.

Step 6

Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.

Prep

Step 7

Garlic (for vinaigrette and tzatziki) / Red onions - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

Step 8

Make vinaigrette - Whisk together garlic (portion for vinaigrette), vinegar, mustard, oregano, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)

Step 9

Make tzatziki - Grate cucumbers and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Chop mint. Combine cucumbers, mint, garlic (portion for tzatziki), yogurt, and lemon zest. (Can be done up to 3 days ahead)

Step 10

Leftover chicken - If chicken wasn’t already sliced on Monday, thinly slice. (Can be done up to 2 days ahead)

Step 11

Mozzarella - Thinly slice or shred. (Can be done 1 day ahead)

Step 12

Lettuce / Tomatoes - Prep as directed and combine.

Make Flatbreads

Step 13

Heat oven to 425F / 218C degrees.

OvenPreheat

Step 14

Line flatbreads up in a single layer on a sheet pan (use two if needed). Brush with vinaigrette (portion for flatbreads). Top with mozzarella, chicken, and crumbled feta.

Step 15

Transfer sheet pan to the oven and bake until cheese is melted and edges of flatbread are golden brown, 6 to 12 minutes (depending on thickness of flatbread).

Step 16

While flatbreads bake, toss together lettuce, tomatoes, and onions with vinaigrette (portion for salad).

Step 17

Slice flatbreads.

Step 18

Serve flatbreads with some of the salad on top if you’d like (for fresh crunch) and the rest on the side. Dip flatbreads in tzatziki or drizzle it over top. Enjoy!