Mediterranean Spiced Chicken Flatbread with Creamy Dill Feta
If you love bold, fresh flavors layered over warm flatbread, this Mediterranean-inspired chicken flatbread is going to be a favorite. Juicy, lemony chicken seasoned with oregano and Greek spices pairs perfectly with a cool, creamy dill feta sauce similar to tzatziki. Add crisp vegetables, briny olives, and a drizzle of olive oil, and you have a balanced meal that works for lunch, dinner, or casual entertaining.
Prep Time: 20 minutes
Marinate Time: 20–60 minutes (optional but recommended)
Cook Time: 12–15 minutes
Total Time: About 45 minutes (plus marinating)
Ingredients
For the Chicken
2 large chicken breasts (about 1 lb / 450 g), thinly sliced or cubed
2 tablespoons olive oil
1 teaspoon dried oregano
3 garlic cloves, minced
2 tablespoons fresh lemon juice
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon Cavender’s Greek seasoning (optional)
For the Creamy Dill Feta Sauce (Tzatziki Style)
1 cup plain Greek yogurt
½ cup cucumber, finely grated with seeds removed and excess juice drained
2 tablespoons fresh dill, finely chopped
1 garlic clove, minced
1 tablespoon fresh lemon juice
¼ teaspoon salt (or to taste)
½ cup crumbled feta cheese (mixed into sauce or reserved for topping)
For Assembly and Toppings
4 flatbreads or naan
1 cup romaine lettuce, shredded (optional)
1 cup cherry tomatoes, halved
1 cup cucumber, sliced or diced
½ small red onion, thinly sliced
½ cup Kalamata olives (optional)
1–2 tablespoons olive oil (for brushing flatbreads)
Instructions
Marinate the Chicken: In a bowl, combine olive oil, oregano, garlic, lemon juice, salt, pepper, and Greek seasoning. Add chicken and toss well. Cover and refrigerate for at least 20 minutes.
Prepare the Sauce: In a medium bowl, mix Greek yogurt, grated cucumber (well drained), dill, garlic, lemon juice, and salt. Stir in feta or reserve it for topping. Chill until ready to use.
Preheat Pan or Grill: Heat a large skillet or grill pan over medium-high heat.
Cook the Chicken: Add marinated chicken in a single layer. Cook 4–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and rest 5 minutes.
Warm the Flatbreads: Brush both sides lightly with olive oil. Warm in a dry pan or oven at 350°F (175°C) for 3–5 minutes.
Slice the Chicken: If using whole slices, cut into strips for easy layering.
Spread the Sauce: Spoon a generous layer of creamy dill feta sauce onto each flatbread.
Add Chicken: Distribute the warm chicken evenly over the sauce.
Top with Vegetables: Add romaine, tomatoes, cucumber, red onion, and olives.
Finish and Serve: Sprinkle extra feta if desired, drizzle with olive oil, slice, and serve immediately.
Tips
Thinly slice chicken for faster cooking and better seasoning absorption.
Pat chicken dry before marinating to help it brown properly.
Always squeeze excess water from grated cucumber to prevent watery sauce.
Let chicken rest after cooking to retain juices.
Use full-fat Greek yogurt for a richer, creamier sauce.
Warm flatbreads just before serving to keep them soft yet slightly crisp.
Add vegetables right before serving to maintain crunch.
If grilling outdoors, skewer chicken pieces for easy flipping.
Taste the sauce after chilling; flavors deepen as it rests.
Double the sauce. It works great as a dip or sandwich spread.
Variations
Spicy Version: Add chili flakes or harissa to the marinade.
Grilled Whole Cutlets: Grill whole chicken breasts and slice after cooking.
Whole Wheat Base: Use whole wheat flatbreads for extra fiber.
Low-Carb Option: Serve over chopped salad instead of flatbread.
Herb Swap: Replace dill with fresh mint or parsley.
Cheese Boost: Add shredded mozzarella under the chicken and broil briefly.
Vegetarian Version: Substitute grilled halloumi or roasted chickpeas.
Mediterranean Bowl: Serve everything over rice or quinoa instead of bread.
Garlic Lover’s Style: Roast the garlic before mixing into sauce.
Extra Zesty: Add lemon zest to both marinade and sauce.
Q&A
Can I make this ahead of time?
Yes. Cook chicken and prepare sauce up to 2 days in advance. Assemble fresh.
How do I store leftovers?
Store components separately in airtight containers for up to 3 days.
Can I freeze the chicken?
Yes. Freeze cooked chicken up to 2 months. Thaw and reheat gently.
What if I don’t have fresh dill?
Use 1 teaspoon dried dill, though fresh gives better flavor.
Can I bake the chicken instead?
Yes. Bake at 400°F (200°C) for 18–22 minutes.
Is this kid-friendly?
Very. Reduce garlic and seasoning if needed.
What bread works best?
Naan, pita, or any soft flatbread works well.
How can I make it dairy-free?
Use dairy-free yogurt and omit feta or use plant-based feta.
Why is my sauce watery?
Most likely the cucumber wasn’t drained well enough.
Can I use chicken thighs?
Absolutely. Boneless thighs add extra juiciness.
Nutrition
(Approximate per serving)
Calories: 480–520
Protein: 38 g
Carbohydrates: 35 g
Fat: 22 g
Fiber: 4 g
Sugar: 6 g
Values vary depending on bread and toppings used.
Conclusion
Mediterranean Spiced Chicken Flatbread with Creamy Dill Feta brings together warm spices, bright citrus, and cool, creamy textures in every bite. It’s colorful, satisfying, and easy to customize. Whether you serve it family-style or build individual flatbreads for guests, it’s the kind of meal that feels fresh and hearty at the same time. Once you make it, it’s likely to become part of your regular rotation.