Greek Chicken Flatbread
with Greek salad / tzatziki

Name: Greek Chicken Flatbread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: ~2 cups Oregano Grilled Chicken (leftover from Monday), thinly sliced; 4 oz Cheese, mozzarella, sliced or shredded; 4 Flatbreads (use any type like naan or pita bread); 1 Tbsp Greek Vinaigrette (ingredients listed separately); 2 oz Cheese, feta, crumbled; 1 clove Garlic, chopped; 4 oz Cucumbers, grated; 4 leaves Mint, fresh, finely chopped; 1 cup Yogurt, plain or Greek; 1/2 tsp Lemon zest; 1/4 Onions, medium and red, diced; 1 heart Lettuce, romaine, finely chopped; 1 Tomatoes, medium, diced; 3 Tbsp Greek Vinaigrette (ingredients listed separately); 1 clove Garlic, chopped; 1 1/2 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1/2 tsp Oregano, dried; 1/2 tsp Honey; 3 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

This flatbread is a celebration of flavor and texture. We can't take credit for the combination - inspiration for this meal comes straight from the chain restaurant California Pizza Kitchen. CPK serves the salad and tzatziki on top of their Greek pizza, but we're giving you the option to serve some on top and some on the side if you prefer.

Dependency

Oregano Grilled Chicken

Ingredients

Metric

Servings:

Greek Chicken Flatbread:

Oregano Grilled Chicken (leftover from Monday) - ~2 cups , thinly sliced
Cheese, mozzarella - 4 oz , sliced or shredded
Flatbreads - 4 (use any type like naan or pita bread)
Greek Vinaigrette (ingredients listed separately) - 1 Tbsp
Cheese, feta - 2 oz , crumbled

Tzatziki:

Garlic - 1 clove , chopped
Cucumbers - 4 oz , grated
Mint, fresh - 4 leaves , finely chopped
Yogurt, plain or Greek - 1 cup
Lemon zest - 1/2 tsp

Greek Salad:

Onions, medium and red - 1/4 , diced
Lettuce, romaine - 1 heart , finely chopped
Tomatoes, medium - 1 , diced
Greek Vinaigrette (ingredients listed separately) - 3 Tbsp

Greek Vinaigrette:

Garlic - 1 clove , chopped
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 tsp
Oregano, dried - 1/2 tsp
Honey - 1/2 tsp
Oil, olive - 3 Tbsp

Prep

Garlic (for vinaigrette and tzatziki) / Red onions - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together garlic (portion for vinaigrette), vinegar, mustard, oregano, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Make tzatziki - Grate cucumbers and then squeeze gently in a paper towel or clean dish towel to remove excess moisture. Chop mint. Combine cucumbers, mint, garlic (portion for tzatziki), yogurt, and lemon zest. (Can be done up to 3 days ahead)
Leftover chicken - If chicken wasn’t already sliced on Monday, thinly slice. (Can be done up to 2 days ahead)
Mozzarella - Thinly slice or shred. (Can be done 1 day ahead)
Lettuce / Tomatoes - Prep as directed and combine.

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Make

Heat oven to 425F / 218C degrees.
Line flatbreads up in a single layer on a sheet pan (use two if needed). Brush with vinaigrette (portion for flatbreads). Top with mozzarella, chicken, and crumbled feta.
Transfer sheet pan to the oven and bake until cheese is melted and edges of flatbread are golden brown, 6 to 12 minutes (depending on thickness of flatbread).
While flatbreads bake, toss together lettuce, tomatoes, and onions with vinaigrette (portion for salad).
Slice flatbreads.
Serve flatbreads with some of the salad on top if you’d like (for fresh crunch) and the rest on the side. Dip flatbreads in tzatziki or drizzle it over top. Enjoy!

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