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!