Lemon Feta Chicken Naan Pizza (Print Version)

Vibrant Greek-style naan pizza with lemon chicken, feta, olives, and homemade tzatziki drizzle.

# 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

# How to Make It:

01 - Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken cubes, toss thoroughly to coat, 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, whisk together Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Refrigerate until ready to use.
04 - Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
05 - Arrange naan breads on the prepared baking sheet. Brush the surface of each naan lightly with olive oil.
06 - Sprinkle each naan with mozzarella cheese, then distribute cooked chicken evenly, followed by feta cheese, sliced olives, red onion, and halved cherry tomatoes.
07 - Bake for 10-12 minutes until cheese is melted and edges are slightly crisp.
08 - Remove from oven. Drizzle generously with chilled tzatziki sauce and garnish with fresh herbs and lemon wedges. Slice and serve immediately.

# Additional Tips::

01 -
  • It tastes like a Mediterranean vacation but happens in under 40 minutes on a regular weeknight.
  • The tzatziki drizzle is tangy enough to balance the richness of the cheese, making every bite feel fresh instead of heavy.
  • You can prep everything while the chicken marinates, so by the time your oven is hot, you're basically done.
02 -
  • If your cucumber isn't drained well, your tzatziki will be a puddle by the time you drizzle it, so really squeeze it out over a fine mesh strainer.
  • Don't skip the olive oil brush on the naan before topping it, because that's what prevents the bottom from getting chewy instead of crispy.
  • The chicken needs to be fully cooked before it hits the pizza or it won't finish cooking in the 10 to 12 minute bake time.
03 -
  • If your feta is very salty, rinse it under cold water and pat it dry before crumbling it onto the pizza to balance the overall salt level.
  • Keep the naan breads in their package until the last second so they don't dry out while you're assembling, and arrange them on the hot baking sheet just before topping.
  • Serve these immediately after drizzling with tzatziki because that's when all the temperature contrasts are happening and everything tastes its absolute best.
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