# What You’ll Need:
→ 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 - 1.5 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
# How To Make:
01 - In a bowl, combine 2 tablespoons olive oil, lemon zest, lemon juice, 2 minced cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken cubes, toss well to coat, and marinate for at least 15 minutes.
02 - While the chicken marinates, preheat oven to 425°F. Line a large baking sheet with parchment paper.
03 - In a small bowl, combine 3/4 cup Greek yogurt, 1/2 cup grated cucumber, 1 tablespoon fresh dill, 1 tablespoon lemon juice, 1 minced clove garlic, salt, and pepper. Mix until smooth and chill until ready to serve.
04 - Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove from heat and set aside.
05 - Arrange 4 naan breads on the prepared baking sheet. Brush each naan lightly with 2 tablespoons extra virgin olive oil.
06 - Sprinkle each naan with mozzarella cheese, then distribute cooked chicken evenly across all four. Top with crumbled feta, sliced Kalamata olives, sliced red onion, and halved cherry tomatoes.
07 - Transfer to oven and bake for 10-12 minutes, until cheese is melted and edges are slightly crisp.
08 - Remove from oven and drizzle generously with tzatziki sauce. Garnish with fresh chopped parsley or dill and serve with lemon wedges. Slice and serve immediately.
