Lemon Feta Chicken Naan Pizza (Print Version)

Greek-inspired naan pizza with lemon chicken, feta, olives, and tzatziki drizzle. Quick and flavorful Mediterranean meal.

# What You'll 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 individual naan breads
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

# Steps to Follow:

01 - In a bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper. Add diced chicken, toss thoroughly to coat, and 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 to 5 minutes until 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.
05 - Bake for 10 to 12 minutes until the cheese is melted and the naan is crisp.
06 - 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.

# Additional Tips::

01 -
  • It tastes like restaurant quality but uses whatever naan you grabbed from the frozen aisle.
  • The lemon marinade does all the work so the chicken never dries out.
  • You get to skip making dough and still impress anyone who walks into your kitchen.
  • Tzatziki drizzle turns it from good to cannot stop eating this.
02 -
  • Squeeze the grated cucumber dry or your tzatziki will be watery and slide right off the pizza.
  • Do not skip marinating the chicken, even 15 minutes makes it tender and flavorful instead of bland and rubbery.
  • Watch the pizzas closely in the last few minutes, naan can go from perfectly crisp to burnt fast.
  • Let the chicken cool slightly before piling it on the naan or the heat will make the toppings slide around.
03 -
  • Toast the naan lightly in the oven for 2 minutes before adding toppings to prevent sogginess.
  • Add a pinch of red pepper flakes to the chicken marinade if you want a little heat.
  • Use a pizza stone if you have one, it makes the naan even crispier on the bottom.
  • Drizzle a little extra olive oil over the finished pizza for richness and shine.
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