Can you believe that January is almost over??? I can’t. How is everyone doing with their New Year’s resolutions? Dry January? I actually think I’ll continue to stay dry into February… I never thought I’d say that! But, I have so much more energy that I’m kinda digging this! As for healthier eating… well, we aren’t eating perfectly every day, but I am being a bit more conscious of our food choices when planning the weekly menu than what we were endulging in at the end of last year!
So, y’all know that last year we alternated between burgers and pizzas every Friday. It was really for my son who loves burger night and it was one shiny sliver for him during the pandemic. But as I said, I’ve been trying to go healthier in the New Year. I mean nothing extreme. We still eat pastas and bread, but I’m just trying to tone it back a bit. Last week I made a delicious and so healthful loaded burger salad fixed with a ton of different veggies and topped off with a lower calorie-dense Dijon vinaigrette.
This week I wanted to try my hand at a healthier pizza dish, and this Greek flatbread pizza popped into my head as a perfect and delicious way to enjoy pizza! First, I opted for whole wheat flatbread. I really don’t find that there is a huge taste difference between white and whole wheat flatbread, so I always prefer to go whole wheat… less processed, more fiber, just more healthy for you.
I marinated the chicken similarly to how I marinated the chicken for my Greek chicken kebabs ~ lemon, oregano, rosemary, and garlic. I love using boneless, skinless chicken thighs for recipes like this because the chicken stays sooo moist and is so much more flavorful than chicken breast. I also find it to be a more tender cut of meat. If you prefer chicken breast, feel free to swap it out!
For the toppings, I opted for artichoke hearts, sun-dried tomatoes, pickled red onions, and arugula… and they all compliment each other sooo nicely! But wait, the absolute best part of this is the feta Tzatziki dressing! I blended together lemon juice, feta, garlic, Greek yogurt, and dill with a large pinch of salt and pepper. I scooped it all into a condiment bottle to make it easier to squeeze on top of the pizzas! And it is so fresh and so full of flavor, it just brings everything together and takes it to a whole new level!
I made two flatbread pizzas with two slices a person because I paired this with my favorite Greek salad. And it was all more than enough food to feel fully satiated for the rest of the evening! And talk about healthy! So many vitamins packed between the pizza and salad!
The prep time for this is minimal… a little longer, obviously, if you do add the Greek salad. But, while the chicken is cooking, the flatbread is toasting in the oven. I toasted the flatbread with just olive oil and garlic. After it was done cooking, I then assembled it with all the toppings before then drizzling the feta Tzatziki sauce on top. Every bite was a burst of fresh Greek flavors. And what’s better than fresh and zesty in the middle of winter??
Enjoy!
Greek Chicken Flatbread Pizza with Feta Tzatziki Dressing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Greek, Mediterranean
- Cuisine: Dinner
Ingredients
Chicken
1 lb boneless, skinless chicken thighs
1 lemon, zested & juiced
1 TB fresh oregano, minced
1 TB fresh rosemary, minced
4 garlic cloves, minced
¼ cup olive oil
¼ tsp salt
¼ tsp pepper
Feta Tzatziki Dressing
1 lemon, zested & juiced
1 cup feta
3 garlic cloves
½ cup Greek yogurt
3 TBs fresh dill
salt & pepper
Pizza
2 whole wheat flatbreads
3 garlic cloves, minced
olive oil to drizzle
½ can artichoke hearts, drained and finely chopped
½ jar julienned sun-dried tomatoes
handful arugula
Instructions
In a large bowl or ziplock bag, whisk together the marinade by combining the ingredients listed under “chicken”: lemon juice and zest, oregano, rosemary, garlic, olive oil, and salt and pepper. Place the chicken thighs in the marinade and mix to thoroughly cover the thighs. Place in the refrigerator for 1 hour or overnight.
Preheat the oven to 400°F.
Heat a cast iron pan over medium heat. When hot, add the chicken thighs and cook 5 minutes per side, or until an internal temperature reads 165°F. Remove and set on a cutting board. Cut into strips.
Meanwhile, drizzle both flatbreads with olive oil and rub with the minced garlic. Place on baking sheets and bake for 10 to 12 minutes or until just starting to get crispy.
While the flatbread is baking, make the dressing by processing the lemon zest and juice, feta, garlic, Greek yogurt, and dill in a food processor. Season to taste with salt and pepper and pulse in the food processor to combine.
When the flatbread is done, top with the chopped artichoke hearts then the sun-dried tomatoes and pickled red onions. Divide the sliced chicken among the two pizzas and top with arugula. Drizzle the dressing on top, cut and serve!
This pairs great with my Greek salad recipe! Enjoy!
Keywords: Greek pizza, Greek flatbread, flatbread pizza, Greek chicken flatbread pizza, pickled red onions, Tzatziki, feta Tzatziki dressing
