Princess Persnickety and I have a new favorite summertime dinner: Lemony Chicken Flatbread.
Why do we like it so much? First, it’s refreshing and delicious. Second, it’s ridiculously easy and requires next to no work to prepare. Third, it’s one of those accidental, made-up-on-the-spot, recipes that turned out so well we immediately put it into regular rotation.
Last week I was rummaging around in the kitchen, checking for stuff that needed to be used up. I had some shredded chicken breast left from a rotisserie chicken. I also had a bunch of naan flatbreads because I’d bought a package of them at Sam’s. I didn’t realize that there were TEN of them in that bag. Whew! Also, the lemons I buy nearly every time I go to the store were beginning to pile up.
That whole lemon and chicken thing had me thinking about Greek Chicken, a house favorite. I’ve marinated shredded chicken for salads before, so why not now? I threw together an olive oil and lemon vinaigrette and added some dried oregano. I put the chicken in the vinaigrette, smooshed it around to coat the chicken, and stuck the bowl in the fridge.
After a couple of hours, the resident princess and I were feeling peckish. One sheet pan, a 350° oven, a couple of flatbreads, that lemony chicken, and a big sprinkle of feta later, we were both very happy. Fast forward two or three days. I asked Princess P. what she wanted for dinner. She said she didn’t know, but kept thinking about the lemon chicken flatbread. I confessed I did, too. So a few days later we made more and were happy all over again.
What do you call crispy, lemony, flatbread, served with the tzatziki sauce I’ve been making twice a week? Priceless.
Lemony Chicken Flatbread
Ingredients
- ⅓ cup olive oil
- 1 large lemon, zest and juice (no seeds!)
- 1 t. dried oregano
- ½ t. Dijon mustard
- ½ t. salt
- dash of honey, or to taste
- 2 cups cooked and shredded chicken breast
- 2 flatbreads (the oval ones that are larger than pitas)
- ½ cup crumbled feta cheese
- parsley for garnish, optional
Instructions
- In a bowl large enough to hold the chicken, whisk together olive oil, lemon zest and juice, oregano, Dijon mustard and salt. Whisk in honey to taste. Add the chicken to the bowl and mix well. Refrigerate for at least 30 minutes to allow the chicken to take up the marinade.
- Preheat oven to 350°. Divide the chicken between the two flatbreads. Drizzle any dressing left in the bowl on top of the chicken. Sprinkle half the feta on each flatbread. Bake 15 minutes or until the chicken is hot and the flatbread edges are crispy.
- Garnish with parsley if using. Cut into 4-6 pieces and serve.
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