Lemon Feta Chicken Naan Pizza (Printable)

Tender lemon chicken, feta, and Mediterranean vegetables baked on naan with tzatziki

# What You'll Need:

→ Lemon Chicken

01 - 2 small boneless, skinless chicken breasts (10.6 oz), diced
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Pizza

08 - 4 individual naan breads
09 - 1½ cups shredded mozzarella cheese (6.3 oz)
10 - ½ cup crumbled feta cheese (2.6 oz)
11 - ½ cup Kalamata olives, pitted and sliced (2.1 oz)
12 - ½ small red onion, thinly sliced
13 - ½ cup cherry tomatoes, halved (2.8 oz)
14 - 1 tablespoon fresh dill or parsley, chopped (optional)

→ Tzatziki Drizzle

15 - ½ cup Greek yogurt (4.2 oz)
16 - ¼ cup cucumber, finely grated and squeezed dry (1.2 oz)
17 - 1 small clove garlic, minced
18 - 1 tablespoon fresh lemon juice
19 - 1 tablespoon fresh dill, chopped
20 - Salt and pepper to taste

# How To Make It:

01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper. Add diced chicken, toss to coat evenly, and marinate for at least 15 minutes.
02 - Preheat oven to 425°F.
03 - Heat a skillet over medium-high heat. Sear marinated chicken pieces for 4–5 minutes until fully cooked through. Remove from heat and set aside.
04 - Lay naan breads on a baking sheet. Top each with mozzarella cheese, cooked chicken, feta cheese, olives, red onion slices, and cherry tomatoes.
05 - Bake for 10–12 minutes until cheese is melted and naan is crisp.
06 - While pizzas bake, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill in a small bowl. Adjust seasoning with salt and pepper as needed.
07 - Remove pizzas from oven. Drizzle generously with tzatziki and sprinkle with fresh dill or parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes less than 40 minutes from start to table.
  • The combination of creamy feta, tangy tzatziki, and juicy lemon chicken somehow feels elegant but totally approachable.
  • Naan makes the perfect crispy-chewy base that beats traditional pizza dough for a weeknight dinner.
02 -
  • Don't skip squeezing the water out of your grated cucumber for tzatziki, or you'll end up with a runny sauce that slides right off the warm pizza.
  • Marinating the chicken for the full time actually changes the texture and flavor entirely, so treat those 15 minutes as non-negotiable rather than optional.
  • If your baking sheet is dark or non-stick, the naan bottoms can brown too quickly, so keep a close eye during the final minutes of baking.
03 -
  • Make your tzatziki first and let it sit in the fridge while everything else comes together, the flavors deepen and meld while you're busy with the other steps.
  • If your chicken pieces are uneven sizes, pound them gently to about the same thickness so they cook at the same rate and nothing ends up dry or undercooked.
  • Taste your tzatziki before drizzling because feta and olives will already add salt, and over-salting the whole dish is one of the few true mistakes you can make here.
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