Greek-inspired naan topped with zesty chicken, feta, olives, and tzatziki.
# What You Need:
→ Lemon Chicken
01 - 2 small boneless, skinless chicken breasts (about 10.6 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 (6.3 oz)
10 - ½ cup crumbled feta cheese (2.6 oz)
11 - ½ cup Kalamata olives, pitted and sliced (2.1 oz)
12 - ½ small red onion, thinly sliced
13 - ½ cup cherry tomatoes, halved (2.8 oz)
14 - 1 tablespoon fresh dill or parsley, chopped (optional)
→ Tzatziki Drizzle
15 - ½ cup Greek yogurt (4.2 oz)
16 - ¼ cup cucumber, finely grated and squeezed dry (1.2 oz)
17 - 1 small clove garlic, minced
18 - 1 tablespoon lemon juice
19 - 1 tablespoon fresh dill, chopped
20 - Salt and pepper to taste
# How to Make:
01 - In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add diced chicken and toss to coat thoroughly. 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 in even layers.
05 - Bake for 10–12 minutes until the cheese is melted and the naan is crisp.
06 - While pizzas bake, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill in a small bowl. Adjust seasoning with salt and pepper 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.
