Lemon Feta Chicken Naan Pizza (Printable)

Tender lemon chicken, feta, and olives on pillowy naan with 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 - In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add chicken cubes, toss thoroughly to coat, and marinate for at least 15 minutes at room temperature.
02 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
03 - In a small bowl, combine Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. Mix until smooth and refrigerate until needed.
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 each piece lightly with extra virgin olive oil.
06 - Sprinkle mozzarella cheese evenly across each naan. Top with cooked chicken, crumbled feta, sliced Kalamata olives, red onion slices, and cherry tomato halves.
07 - Bake for 10-12 minutes until mozzarella is melted and the edges of the naan 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 Advice:

01 -
  • It tastes like you've been planning an elaborate meal when really you threw it together in under 40 minutes.
  • That cool tzatziki drizzle on warm, cheesy naan creates a textural moment that feels genuinely luxurious.
  • The lemon and feta combination hits different when baked together—brighter and more balanced than you'd expect.
02 -
  • Don't skip draining your grated cucumber for the tzatziki—watery sauce will make your naan soggy and undermine the whole dish.
  • The chicken pieces should be small and uniform; larger chunks will cook unevenly and some will be dry while others are still pink in the middle.
  • Bake time matters more than exact temperature here; watch for that moment when the cheese is melted and the naan edges just barely brown.
03 -
  • Toast your naan lightly before assembly if they've been sitting out—a quick pan char brings back their softness and prevents a soggy final product.
  • Keep your tzatziki cold right up until service; the temperature contrast is what makes this pizza feel special and prevents the cheese from continuing to cook into greasiness.
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