Lemon Feta Chicken Naan Pizza (Print Version)

Greek lemon chicken, feta, and olives baked on naan with tzatziki drizzle. Mediterranean fusion in 35 minutes.

# What You'll Need:

→ Lemon Chicken

01 - 2 boneless, skinless chicken breasts, cut into small cubes
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pizza Assembly

08 - 4 naan breads
09 - 1 1/2 cups shredded mozzarella cheese
10 - 3/4 cup crumbled feta cheese
11 - 1/2 cup pitted Kalamata olives, sliced
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cup cherry tomatoes, halved
14 - 2 tablespoons extra virgin olive oil

→ Tzatziki Drizzle

15 - 3/4 cup plain Greek yogurt
16 - 1/2 cup cucumber, finely grated and drained
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon lemon juice
19 - 1 clove garlic, minced
20 - Salt and pepper to taste

→ Garnish

21 - Fresh parsley or dill, chopped
22 - Lemon wedges

# Steps to Follow:

01 - In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes, toss well, and marinate for at least 15 minutes.
02 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
03 - In a small bowl, mix Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper. Chill until ready to use.
04 - Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove from heat.
05 - Arrange naan breads on the prepared baking sheet. Brush lightly with olive oil.
06 - Sprinkle each naan with mozzarella, then evenly distribute cooked chicken, feta, olives, red onion, and cherry tomatoes.
07 - Bake for 10-12 minutes, until cheese is melted and edges are slightly crisp.
08 - Remove from oven. Drizzle generously with tzatziki and garnish with fresh herbs and lemon wedges. Slice and serve immediately.

# Additional Tips::

01 -
  • It delivers bold Mediterranean flavor in under 40 minutes, perfect for busy evenings when you want something that feels special.
  • The creamy tzatziki drizzle cuts through the richness and makes every bite feel balanced and bright.
  • You can prep the chicken and tzatziki ahead, then assemble and bake when hunger strikes.
  • It uses naan as a shortcut base, so there's no dough rolling or waiting for yeast to rise.
02 -
  • Squeeze the grated cucumber hard in a clean towel or the tzatziki will turn watery and slide right off the pizza.
  • Don't skip marinating the chicken, even 15 minutes makes a difference in tenderness and flavor.
  • Brush the naan with olive oil before adding toppings or the base can turn dry and cardboard-like in the oven.
  • Use parchment paper on your baking sheet so cleanup is quick and nothing sticks to the pan.
03 -
  • Make a double batch of tzatziki and keep it in the fridge, it's perfect for dipping vegetables, spreading on sandwiches, or drizzling over grilled meats all week.
  • If your naan is thick, toast it lightly in the oven for a few minutes before adding toppings so the base stays sturdy.
  • Use a pizza cutter to slice the finished pizzas cleanly without dragging the toppings off the edges.
  • For extra richness, brush the crust edges with garlic butter halfway through baking.
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