This dish is about to be on heavy rotation, I know because its been appearing on repeat at our house! This is my Mediterranean Flatbread.
It starts with grilled chicken that’s impossibly juicy, like did I really just make this myself? juicy.
My feta cheese spread coats the warm garlic pita and then we add the chicken. A confetti of fresh herbs crashes the party with the kind of brightness that makes you feel like you’re on a Greek island even if you’re just standing in your kitchen wearing mismatched socks.
Lastly she’s drizzled, generously, with a maple tahini sauce that I could honestly eat by the spoonful. (And have. Repeatedly.)
It’s fresh and satisfying, light but still dinner-worthy, and comes together in that perfect way where it feels a little fancy but isn’t remotely fussy.
If you’re looking for something to break you out of a dinner rut, or just want an excuse to make something that feels a little special, this flatbread is it.
Mediterranean Flatbread
Ingredients
For the Flatbread:
1 Package of Naan or Pita (I actually found these mini garlic naan breads at my local grocery store and they are perfect!)
1.5–2 lbs boneless, skinless chicken thighs or chicken breasts
1/2 red onion, cut into wedges
1 8-oz package mini bell peppers
For the Marinade:
½ cup olive oil
¼ cup red wine vinegar
2 garlic cloves, minced
Juice from one lemon
2 tsp dried oregano or dried Italian herbs
2 tsp Kosher salt
For Topping:
Fresh mint
Fresh parsley
Fresh dill
Good extra virgin olive oil (I’m currently loving Graza’s Drizzle Olive Oil)
Crumbled feta
Pepperoncinis
Harissa (optional for heat, I like TJ’s harissa)
Instructions
For the Chicken:
Add all the marinade ingredients together in a jar with an airtight lid. Seal and shake vigorously. In a dish or large zip-top bag, add the chicken and the veggies. Pour marinade over them and refrigerate overnight or up to 24 hours before grilling.
For the Grill:
1. Skewer the veggies. Heat the grill to medium-high heat. Oil the grill. Add the chicken and veggie skewers. Turn the chicken after 4 minutes. For the veggie skewers, rotate every two minutes until nice and grilled. Right before assembling, grill the flatbread for about 1-2 minutes per side.
2. Remove from the grill and cover the chicken to allow it to rest. After a few minutes, slice the chicken into strips.
For the Stovetop:
1. Over medium-high heat, add 1 Tbsp olive oil. Once heated, add the chicken. Cook for 4-5 minutes. Flip and cook for an additional 5 minutes. Remove to a plate and cover to let rest. In the same pan over medium-high heat, add another drizzle of olive oil. Add veggies. Sauté for a few minutes, until cooked but still crisp. About 2-3 minutes.
2. Warm the flatbread by placing it in the oven under the broiler for just about 2-3 minutes.
To assemble:
Spread some whipped feta on the flatbread. If using, spread a thin layer of harissa. Add slices of chicken along with grilled veggies. Top with fresh herbs and any additional crumbled feta. Drizzle with maple tahini and olive oil. Serve with pepperoncinis!
Whipped Feta
Ingredients
5 oz feta cheese
4 oz mascarpone cheese
1/4 cup olive oil
Juice from 1/2 lemon
1/4 tsp salt
Instructions
Add all of the ingredients to a food processor and process until smooth. It will last in an airtight container for up to 5 days in the refrigerator.
Maple Tahini Dressing
Ingredients
1/2 cup tahini
Juice from half a lemon
2 Tbsp maple syrup
Pinch of kosher salt
1/4 cup warm water
Instructions
Add all the ingredients to a jar with an airtight lid. Mix or shake vigorously until combined. It will last in the refrigerator in an airtight container for up to 2 weeks. It will thicken, so be sure to let it sit out for several minutes next time you use it or add more warm water.
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