Lemon Feta Chicken Naan (Print)

Tender lemon-marinated chicken with feta, olives, and tzatziki on fluffy naan bread for a vibrant flavor mix.

# 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

# Directions:

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.
03 - In a small bowl, mix Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper. Chill until ready to use.
04 - 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.
05 - Arrange naan breads on the prepared baking sheet. Brush lightly with olive oil.
06 - Sprinkle each naan with mozzarella, then evenly distribute cooked chicken, feta, olives, red onion, and cherry tomatoes.
07 - Bake for 10-12 minutes, until cheese is melted and edges are slightly crisp.
08 - Remove from oven. Drizzle generously with tzatziki and garnish with fresh herbs and lemon wedges. Slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can go from deciding what's for dinner to actually eating it before the sun sets.
  • The combination of warm, melted cheese and cool tzatziki creates this unexpected textural moment that makes you pause mid-bite.
  • It's the kind of dish that impresses people without making you sweat in the kitchen, so your stress-to-deliciousness ratio is perfectly balanced.
02 -
  • Don't skip draining the grated cucumber for the tzatziki; I made that mistake once and ended up with a soupy mess that slid right off the pizza.
  • The chicken needs just 5-6 minutes in the skillet—overcooking it by even a couple of minutes transforms it from tender to rubber, and no amount of sauce can save that.
  • Cold tzatziki against hot pizza is intentional and perfect; resist the urge to warm it up or you'll lose that cooling contrast that makes the whole thing work.
03 -
  • Make extra tzatziki and keep it in your fridge for the rest of the week—it's transformative on roasted vegetables, grilled fish, or even stirred into soup for a cooling finish.
  • If you find yourself with leftover pizza, reheat it in a 350°F oven for about 5 minutes rather than the microwave, which keeps the naan from turning into a soggy sponge.
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