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Loaded Cast Iron Greek Chicken Flatbread

A crispy, fluffy naan flatbread topped with spiced shredded chicken, cool tzatziki, salty feta, and fresh veggies, all served in a hot cast iron skillet.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 flatbreads
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb chicken thighs boneless, skinless
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
Assembly
  • 2 pieces Naan bread large
  • 0.5 cup tzatziki sauce
  • 0.5 cup feta cheese crumbled
  • 1 cup cherry tomatoes diced
  • 0.5 cup red onion chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • Cast iron skillet
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. In a bowl, toss chicken thighs with olive oil, oregano, paprika, garlic, salt, and pepper.
  2. Heat cast iron skillet over medium-high heat. Sear chicken for 5-6 mins per side until cooked through.
  3. Remove chicken, let rest for 5 minutes, then shred using two forks.
  4. Wipe skillet. Add naan bread to the hot skillet and toast 2 minutes per side until warm and crispy.
  5. Top the naan in the skillet with shredded chicken, tomatoes, onions, and crumbled feta.
  6. Finish with a large dollop of tzatziki sauce and fresh parsley. Serve immediately in the skillet.

Notes

For a spicy kick, add red chili flakes or chopped jalapenos on top. You can substitute chicken for roasted chickpeas for a vegetarian version.