Lemon Feta Chicken Naan Pizza (Printable)

Greek-inspired naan topped with lemon chicken, feta, olives, and tzatziki.

# 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

# Step-by-Step Guide:

01 - In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper. Add chicken cubes, toss well to coat evenly, 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, combine Greek yogurt, finely grated and drained cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix until smooth and chill until ready to serve.
04 - Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes until golden brown and cooked through. Remove from heat.
05 - Arrange naan breads on the prepared baking sheet. Brush lightly with extra virgin olive oil.
06 - Sprinkle each naan with mozzarella cheese, then evenly distribute cooked chicken, crumbled feta, sliced olives, thinly sliced red onion, and cherry tomatoes.
07 - Bake for 10 to 12 minutes until cheese is melted and the edges are slightly crisp.
08 - Remove from oven. Drizzle generously with tzatziki sauce and garnish with fresh herbs and lemon wedges. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but your actual hands-on time is barely thirty minutes.
  • The combination of warm, gooey cheese with cool tzatziki hitting it at the end feels like a tiny flavor surprise every bite.
  • You get to use ingredients that feel fancy but are honestly just hanging out in most grocery stores.
02 -
  • Don't skip draining the grated cucumber for tzatziki—water is the enemy of a silky sauce, and I learned this by making a runny mess once.
  • The chicken needs to be cooked through before it hits the oven, or you're gambling with food safety; five to six minutes in a hot skillet is your friend.
03 -
  • Toast your naan very lightly in a dry skillet before assembling if you want them crispier on the bottom—just thirty seconds per side.
  • Make your tzatziki ahead and let it chill properly; it tastes better cold and gives you one less thing to do while things are baking.
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