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Think about your favorite pizza night but with breezy Mediterranean vibes and a fast fix for any weeknight. This zesty chicken and veggie naan creation is my go-to way to blend creamy, tangy tzatziki, juicy chicken, salty olives, and loads of colorful toppings. It all started as a clever way to use up some rotisserie chicken, and it didn’t take long before my crew started begging for it again and again.
I threw this together on a wild weeknight and even my hardest-to-please kid was all smiles after. The chill tzatziki with the hot naan is straight-up addictive.
Delicious Ingredients
- Fresh spinach leaves: Adds freshness and color; baby spinach is tender and perfect
- Feta cheese: Salty, crumbly, and tangy; crumble your own from a block if possible
- Kalamata olives: These briny, dark olives bring bold Greek flavor; always grab the pitted kind
- Cherry tomatoes: Sweet and juicy with a pop of color; pick them firm and shiny
- Red onion: Brings just a hint of snap and sweetness; grab ones that are firm
- Cooked chicken: Makes it filling and soaks up all the sauce; rotisserie or roasted both work
- Olive oil: Drizzle brings richness and helps crisp things up; extra virgin is best
- Tzatziki sauce: Creamy, garlicky, and cool; use a homemade batch for extra zing or the best store option you can find
- Naan breads: Thick, soft naans turn crisp outside and stay chewy inside
- Salt and pepper: Wake up all the flavors; freshly ground pepper gives a spark
- Chopped dill or parsley for garnish: Sprinkle over at the end for a fresh herbal lift; dill nails the Greek feel but parsley is great too
Simple Instructions
- Serve:
- Let things cool for a moment, then slice up and dig in while everything’s still hot and crisp
- Add Spinach and Garnish:
- Toss fresh spinach all over the top after baking so it wilts just a little. Shower on the herbs—it’s the best part
- Bake to Perfection:
- Scoot your tray into the oven and bake for about 10 to 12 minutes, or until the naan edges are crunchy and the toppings are bubbly
- Season and Oil:
- Drizzle all the toppings with olive oil and grind a little salt and pepper on top—remember those olives and feta are already salty
- Add the Protein and Veggies:
- Scatter the chicken chunks and all the veggies onto your saucy naan—feta, olives, onions, tomatoes—pile them up in that order
- Prepare the Base:
- Put naan rounds on a big sheet pan, then swipe a thick layer of tzatziki on each, almost to the edge
- Preheat the Oven:
- Kick your oven up to 400°F (200°C) so the crusts turn golden and get crispy but your toppings won’t dry out
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Whenever I pull out some good feta, things get even better. It softens just a little while staying crumbled and flavorful. My kids actually ask to help sprinkle dill on top—it’s now our usual weekend lunch thing.
Storage tips
Just stash extra slices in a tightly sealed container and keep them in the fridge for up to two days. Pop leftovers back in a hot oven or toaster oven so you get that crispy bite again. For freezing, you can build pizzas ahead with toppings but leave greens off until you bake them later.
Ingredient substitutions
No chicken? Go for roasted chickpeas or use up any lamb you’ve got. Only have pita bread? That works too, just a bit fluffier than naan. You can switch up the fresh herbs—try mint or basil instead of dill if that’s what you have.
Serving suggestions
Slice up these flatbreads into wedges, then serve with some lemon and more cool tzatziki on the side. When I want to make it a full dinner, I’ll do a loaded Greek salad with it.
Cultural context
Tzatziki is a yogurt sauce from Greece that’s super refreshing and great for dipping or drizzling. Slathering it on flatbread totally gives familiar naan a bold, Mediterranean flair. Makes me think of laid-back Athens street food and busy cafe lunches.
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If you're after a quick, flavor-packed weeknight meal, this is one to try. Bet it’ll be the new go-to favorite at your place as well.
Frequently Asked Questions
- → Can I use pita bread instead of naan?
Sure, pita does the trick. The feel might not be the same though, so keep an eye on it—bake it a little less so it doesn’t get too hard.
- → What kind of chicken is best for this dish?
Grab some leftover grilled chicken or rotisserie from the store. Both save time and give you lots of flavor.
- → Is there a vegetarian version?
You can just skip the chicken, or swap in some chickpeas for extra protein. All the tasty veggies and tangy sauce still shine through.
- → How can I make the crust crispier?
Stick the naan in your oven for about three minutes before piling on the toppings. That'll help you get a nice crunch.
- → What herbs make the best garnish?
Chop up parsley for an earthy vibe, or go with dill for a bright kick. Mix 'em up if you want—it's all about what you like.