Mediterranean Greek Chicken Flatbreads
Mediterranean Greek Chicken Flatbreads feature juicy oregano-seasoned chicken seared until golden, then layered on warm pita with cool tzatziki, fresh tomatoes, cucumber, red onion, and feta. This quick lunch comes together in about 25 minutes with minimal prep.
Equipment
- Large skillet
- Mixing bowl
- Instant-read thermometer
Ingredients
- 1 lb chicken breast cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp dried oregano
- 4 pita bread thick, hand-stretched style
- 1 cup tzatziki sauce thick Greek yogurt base
- 1 cup red tomatoes small diced
- 1/2 cup cucumber sliced into rounds
- 1/4 red onion thin translucent crescents
- 1/2 cup feta cheese large crumbles
- 2 tbsp fresh dill finely chopped
Instructions
- In a bowl, toss chicken cubes with olive oil, kosher salt, and dried oregano until evenly coated.
- Heat a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook 6-8 minutes, turning occasionally, until golden and cooked through (165°F).
- While chicken cooks, warm each pita in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5 minutes.
- Spread tzatziki over each warm pita. Top with chicken, tomatoes, cucumber, red onion, feta, and dill.
Notes
Storage: Store cooked chicken and toppings separately in airtight containers in the fridge for up to 3 days. Keep pita at room temperature.
Reheating: Warm chicken in a skillet over medium heat with a splash of water. Avoid microwave to prevent rubbery texture.
Best Tips: Pat chicken dry before seasoning for a better sear. Use thick, pocketless pita to hold toppings without tearing.
Variations: Swap chicken thighs for breast, use dairy-free tzatziki and feta, or serve over greens for a low-carb option.