Lemon Feta Chicken Naan Pizza (Printable)

Greek-inspired naan topped with lemon chicken, feta, olives, and tzatziki drizzle

# Ingredient List:

→ 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

# Steps:

01 - In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes and toss until well coated. 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, mix Greek yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper. Chill until ready to serve.
04 - Heat a skillet over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes until golden and cooked through. Remove from heat.
05 - Arrange naan breads on the prepared baking sheet. Brush lightly with olive oil.
06 - Sprinkle each naan with mozzarella cheese, then evenly distribute cooked chicken, feta cheese, olives, red onion, and cherry tomatoes.
07 - Bake for 10 to 12 minutes until cheese is melted and naan edges 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 comes together in under 40 minutes with zero fussy steps, so even a tired Tuesday night suddenly feels manageable.
  • The contrast between crispy naan edges and creamy tzatziki is genuinely addictive in a way that makes you want to keep eating.
  • It tastes like you've done something ambitious when really you've just assembled beautiful ingredients on bread.
02 -
  • Don't skip draining your grated cucumber for the tzatziki—extra moisture will make it watery and dilute all the bright flavors you worked to build.
  • The chicken doesn't need to marinate longer than 15-20 minutes; I once left mine overnight thinking it would be better and it actually became mushy instead of tender.
  • Arrange your toppings in a single layer rather than piling them high, otherwise the naan stays soft instead of getting those lovely crispy edges.
03 -
  • If your feta is especially salty, taste the pizza before drizzling tzatziki so you can adjust the salt in the yogurt sauce accordingly and avoid making it too intense.
  • Make the tzatziki the morning of if possible—the flavors deepen and meld overnight, and you'll have less to do when dinner time arrives.
  • Use a box grater for the cucumber instead of a microplane so you get thinner shreds that release their moisture more easily, making draining quicker.
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