Lemon Feta Chicken Naan Pizza (Printable version)

Vibrant Greek flavors shine when tender lemon chicken, salty feta, and Kalamata olives top crispy naan bread finished with cool tzatziki.

# What You'll Need:

→ Lemon Chicken

01 - 2 small boneless, skinless chicken breasts (about 10.6 oz), diced
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Pizza

08 - 4 individual naan breads
09 - 1½ cups shredded mozzarella cheese
10 - ½ cup crumbled feta cheese
11 - ½ cup Kalamata olives, pitted and sliced
12 - ½ small red onion, thinly sliced
13 - ½ cup cherry tomatoes, halved
14 - 1 tablespoon fresh dill or parsley, chopped (optional)

→ Tzatziki Drizzle

15 - ½ cup Greek yogurt
16 - ¼ cup cucumber, finely grated and squeezed dry
17 - 1 small clove garlic, minced
18 - 1 tablespoon lemon juice
19 - 1 tablespoon fresh dill, chopped
20 - Salt and pepper to taste

# Directions:

01 - In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add diced chicken, toss to coat thoroughly, and marinate for at least 15 minutes.
02 - Preheat oven to 425°F.
03 - Heat a skillet over medium-high heat. Sear marinated chicken pieces for 4–5 minutes until just cooked through. Remove from heat.
04 - Lay naan breads on a baking sheet. Top each with mozzarella cheese, cooked chicken, feta, olives, red onion, and cherry tomatoes.
05 - Bake for 10–12 minutes until the cheese is melted and the naan is crisp.
06 - While pizzas bake, mix all tzatziki drizzle ingredients in a small bowl. Adjust seasoning as needed.
07 - Remove pizzas from the oven. Drizzle generously with tzatziki and sprinkle with fresh dill or parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means weeknight dinner without the stress.
  • It tastes like you spent hours marinating and planning when really you just grabbed what you had.
  • Once you nail the ratio of creamy feta to bright lemon, you'll crave it constantly.
02 -
  • Don't skip squeezing the moisture from your grated cucumber or the tzatziki will be thin and sad instead of creamy and luxurious.
  • The naan will go from perfectly crisp to slightly chewy if it sits around, so serve immediately or you'll wish you hadn't waited.
03 -
  • Make your tzatziki first and let it chill while everything else cooks; cold yogurt against hot pizza is the textural surprise that makes people pause mid-bite.
  • If your naan is thick, lay it on the baking sheet a minute before topping so the bottom can start setting, preventing sogginess from the cheese melting down.
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