Ingredients:

  • 2 boneless, skinless chicken breasts (about 8 oz / 225g total)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and black pepper to taste
  • 2 large flatbreads (Naan or Pita bread, approx. 8-10 inches / 20-25 cm in diameter)
  • 4 ounces feta cheese, crumbled (115g)
  • 1/2 cup cherry tomatoes, halved (about 75g)
  • 1/2 cup cucumber, diced (about 75g)
  • 1/4 cup red onion, thinly sliced (about 35g)
  • 1/4 cup Kalamata olives, pitted and halved (about 35g)
  • 2 tablespoons fresh parsley, chopped (30 ml)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • Salt and black pepper to taste

Instructions:

  1. In a bowl, whisk together the marinade ingredients. Add the chicken breasts, ensuring they are well coated. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
  2. While the chicken marinates, chop the tomatoes, cucumbers, red onion, olives, and parsley. Crumble the feta cheese.
  3. In a small bowl, whisk together all the dressing ingredients until emulsified.
  4. Preheat grill to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice thinly.
  5. Lightly grill or warm the flatbreads in a dry pan for about 30 seconds per side, until pliable and slightly warmed.
  6. Spread a generous amount of the lemon-herb dressing onto each flatbread. Layer with sliced grilled chicken, feta cheese, tomatoes, cucumbers, red onion, and olives. Sprinkle with fresh parsley.
  7. Fold the flatbreads in half or roll them up. Serve immediately.