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Greek Chicken and Veggie Flatbread with Tzatziki and Feta Recipe

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★★★★★

4.5 from 94 reviews

This Greek Flatbread recipe features tender marinated chicken, fresh homemade tzatziki, and a soft homemade flatbread, topped with sautéed spinach, caramelized onions, roasted garlic, and crumbled feta. Perfect for a flavorful Mediterranean-inspired meal that combines vibrant, fresh ingredients with comforting baked bread.

Ingredients

Scale

For the Tzatziki

  • 1/2 a seedless English cucumber, peeled
  • 1 tsp sea salt (or more to taste)
  • 2 cups plain Greek yogurt
  • 3 cloves garlic, peeled and mashed into a paste
  • 1/3 cup olive oil
  • 1 tbsp red or white wine vinegar
  • 1 tbsp fresh dill, minced

For the Chicken Marinade and Chicken

  • 2 boneless skinless chicken breasts (or 4–5 thighs)
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 1/2 tsp salt

For the Flatbread

  • 1 cup warm water (about 110 degrees F)
  • 1 tsp active dry yeast (one 1/4-ounce envelope)
  • 3 cups all-purpose flour, plus more for surface and hands
  • 3 tbsp extra-virgin olive oil, plus more for bowl
  • 2 tsp coarse salt
  • Oil to brush on dough before cooking

For the Toppings

  • 2 heads garlic
  • 1 tsp sea salt
  • 1 tbsp olive oil (for garlic)
  • 1 tbsp olive oil (for sautéing)
  • 1 large onion, sliced
  • 300 g baby spinach (about one small container)
  • 1 cup feta cheese
  • Salt and pepper to taste

Assembly Ingredients

  • 1 flatbread
  • 1/2 cup tzatziki
  • 150 g baby spinach (sautéed)
  • 1/2 onion (sautéed)
  • 1 chicken breast (cut up, marinated, and cooked)
  • 1/2 cup feta cheese
  • 1 head roasted garlic
  • 2 tbsp olive oil (to drizzle after cooking)

Instructions

  1. Make the Tzatziki: Grate the peeled cucumber using a box grater or food processor and toss it with 1/2 tsp salt. Place the cucumber in a fine mesh sieve over a bowl and allow it to drain for 10 minutes. Then squeeze the grated cucumber to remove excess water and transfer into a bowl. Add Greek yogurt, garlic paste, olive oil, wine vinegar, fresh dill, and the remaining salt. Mix thoroughly and refrigerate for at least one hour to let the flavors meld.
  2. Prepare the Marinade and Chicken: In a medium bowl, combine lemon juice, minced garlic, oregano, olive oil, and salt. Cut chicken breasts into pieces, remove any fat, and place in a bowl. Pour marinade over the chicken and toss to coat evenly. Cover and let marinate for at least 30 minutes for best flavor penetration.
  3. Cook the Chicken: Heat a cast iron pan over medium-high heat until hot. Add marinated chicken pieces, being careful not to overcrowd the pan. Cook chicken for about 3-4 minutes per side until no longer pink inside. Remove from heat and let rest. Repeat in batches if necessary.
  4. Make the Flatbread Dough: In a medium bowl, pour warm water and sprinkle yeast over it. Let it stand for about 5 minutes until foamy. In a large bowl, combine flour, coarse salt, and olive oil. Stir in the yeast mixture to form a dough. Turn out onto a floured surface and knead about 5 minutes until smooth and elastic. Adjust with additional flour or water as needed. Alternatively, use a mixer with a dough hook for 5 to 8 minutes. Lightly oil a bowl, place the dough inside, cover with a tea towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
  5. Cook the Flatbreads: Heat a large flat cast iron griddle or skillet over medium-high heat. Divide dough into 4 equal pieces. Roll out each piece into approximately 8 x 15 inches on a floured surface. Cook each flatbread on the griddle for 2-3 minutes per side until golden and cooked through. Repeat for all pieces. Alternatively, preheat the oven to 400 degrees F and bake the rolled flatbreads on parchment-lined baking sheets for 12-15 minutes until golden. Let cool before assembling.
  6. Roast the Garlic: Preheat oven or toaster oven to 400 degrees F. Cut the tops off 2 heads of garlic, place them in the center of foil, drizzle with olive oil, sprinkle with salt, then wrap tightly. Roast for 45 minutes. Remove from oven and let cool. Squeeze roasted garlic out and set aside.
  7. Sauté Spinach and Onions: Heat a large skillet over medium-low heat, add 1 tbsp olive oil. Add baby spinach and cook until wilted, then remove and set aside to cool. In the same pan, add the sliced onions and sauté until translucent. Remove and let cool.
  8. Assemble the Greek Flatbreads: Preheat oven to 350 degrees F. Spread 1/2 cup tzatziki over one flatbread. Layer half the sautéed spinach, half the sautéed onions, half the cooked chicken pieces, the roasted garlic, and then sprinkle with feta cheese. Place flatbread on a baking tray and bake until heated through, about 10 minutes. Drizzle with 2 tbsp olive oil before serving and accompany with extra tzatziki on the side.
  9. Storage: Wrap unused dough in plastic wrap and store in the refrigerator for a few days or freeze for up to two months. Cooked flatbreads can also be refrigerated or frozen similarly.

Notes

  • Do not overcrowd the pan while cooking chicken to ensure even cooking and browning.
  • Allow tzatziki to chill for at least one hour to develop its fresh flavors.
  • Adjust dough consistency by adding flour or water as necessary while kneading.
  • Roasted garlic adds a mellow, sweet flavor that complements the toppings beautifully.
  • For a quicker option, baking flatbreads instead of pan-cooking is an excellent method.
  • Store extra flatbreads well-wrapped to maintain freshness.

Keywords: Greek flatbread, tzatziki, marinated chicken, Mediterranean, homemade flatbread, roasted garlic, spinach, feta, easy Greek recipe

Find it online: https://messykitchenmagic.com/greek-chicken-and-veggie-flatbread-with-tzatziki-and-feta-recipe/