Crispy naan topped with tangy lemon chicken, feta, and olives, finished with creamy tzatziki drizzle.
# What You’ll Need:
→ 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 - Combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper in a bowl. Add chicken cubes, toss thoroughly to coat, and marinate for at least 15 minutes at room temperature.
02 - While chicken marinates, preheat oven to 425°F. Line a large baking sheet with parchment paper. In a small bowl, whisk together Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Refrigerate until serving.
03 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
04 - Arrange naan breads on the prepared baking sheet. Brush each naan lightly with extra virgin olive oil.
05 - Sprinkle mozzarella evenly across each naan. Distribute cooked chicken, crumbled feta, sliced Kalamata olives, sliced red onion, and halved cherry tomatoes evenly over the cheese.
06 - Bake for 10 to 12 minutes until mozzarella is melted and the naan edges are slightly crisp.
07 - Remove from oven. Drizzle generously with prepared tzatziki sauce. Garnish with fresh parsley or dill and lemon wedges. Slice and serve immediately.
