Crispy naan topped with zesty lemon chicken, feta, olives, and finished with cool tzatziki drizzle for a fresh Mediterranean twist.
# What You’ll Need:
→ Lemon Chicken
01 - 2 small boneless, skinless chicken breasts (about 10.5 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 naan breads (individual size)
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, 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 - 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.
