Greek Chicken Naan Flatbreads
Crisp-edged naan topped with creamy tzatziki, chicken, tomatoes, olives and feta, finished with fresh spinach and parsley.
15 min
Prep
40 min
Cook
4
Serves
650
Calories
Macros · per serving
47g protein
60g carbs
25g fat
Ingredients
For 4 servings
- 400 g naan bread
- 530 g chicken breast
- 200 g tzatziki
- 100 g red onion
- 200 g cherry tomato
- 60 g pitted Kalamata olive
- 100 g feta cheese
- 60 g spinach
- 15 ml olive oil
- 10 g fresh parsley
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat a conventional oven to 200°C/390°F, allowing about 15 minutes, with racks in the upper and lower thirds. While it heats, prepare the toppings.
- 2
Place the chicken breast on one of the baking trays and roast for 18–22 minutes, until it reaches 74°C/165°F. Let rest briefly, then cut or shred it into small pieces. Thinly slice the onion and halve the olives. Rinse and dry the tomatoes, spinach and parsley; halve the tomatoes and roughly chop the spinach and parsley.
- 3
Place four approximately 100 g naan breads across two 30 × 40 cm baking trays, without overlapping. Spread each with one-quarter of the tzatziki, leaving a small border.
- 4
Divide the chicken, onion, tomatoes and olives evenly over the naan. Crumble over the feta, drizzle with all the olive oil and sprinkle evenly with the salt and pepper.
- 5
Bake both trays for 16–18 minutes, swapping their rack positions and rotating them halfway through. The edges should be crisp and browned; continue baking if needed.
- 6
Scatter the spinach and parsley over the hot flatbreads. Transfer to plates and serve one whole flatbread per person.
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