RECIPE: Feta, Grilled Chicken and Greek Salad Flatbreads

 

I’ve been in a big meal-prep mood lately, trying to find ways to cook more creative dishes for myself and less eating out / ordering in. I spent January and February on the west coast, and cooking was nearly non-existent for me. Now that I’m back in NYC, I’m laying low until the release of my new cookbook (which you can pre order here) and we’re really leaning into the homebody life.

I’m currently in a Greek salad phase and this has been one of my go-to lunches to make during the week. Sometimes though, I have an issue with meal prep. By day five I feel a bit odd eating the same ground turkey stir-fry over and over again (this happened to me last week.) With this recipe however, the salad only gets better with age. Day one yields a crispy and fresh topping for your bread of choice, and day three turns into a juicy, marinated slaw bursting with flavor. Try not to exceed day four though, it might be too soggy by then.

The chicken recipe was a riff on a Half Baked Harvest find, I love how the Greek yogurt adds moisture to the baked chicken. For lunch the next day, I pan fried my leftovers for an extra golden crisp. Find the complete recipe below!

INGREDIENTS

Makes: 4 flatbreads

FOR THE SALAD

  • 3 Persian cucumbers, diced

  • 1 pint multi colored cherry tomatoes, quartered

  • 1/3 cup of pickled red onions (I used store bought)

  • 1/3 cup of chopped kalamata olives

  • 3 ounces block feta, crumbled

  • 2 tablespoons of fresh dill, chopped

  • 2 tablespoons of fresh parsley, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons of red wine vinegar

  • squeeze of lemon

  • salt and pepper to taste


    FOR THE CHICKEN

  • 3 large boneless chicken breasts

  • 1/2 cup of plain Greek Yogurt

  • 1/4 cup lemon juice

  • 1/4 cup extra virgin olive oil

  • 4 garlic cloves, minced

  • 1 tablespoon of shawarma seasoning

  • 1 tablespoon of chopped fresh oregano

  • salt and pepper to taste

    OTHER

  • 4 naan flatbreads

  • Extra feta and herbs to garnish

TO MAKE

1) In a 9 x 13-inch baking dish, combine yogurt, lemon juice, olive oil, shawarma seasoning, oregano, and salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.

2) In a medium sized bowl, combine cucumbers, tomatoes, feta, pickled red onions, kalamata olives, dill, parsley, olive oil, vinegar, lemon, salt and pepper. Let marinate while chicken cooks.

3) Pre-heat the oven to 425F and remove chicken from the fridge. Let sit until it reaches room temperature.

4) Cook the chicken for 25-30 minutes, until the internal temperature is 160F. Let sit for 5 minutes and thinly slice.

5) Warm the naan in the oven for 5 minutes until toasted. Assemble with tzatziki, chicken, greek salad, extra feta, dill, parsley an a drizzle of olive oil and lemon. Serve immediately.

 
Marissa Mullenrecipe, entertaining, lunch, meal prepComment