Go Back
Grilled chicken flatbread topped with feta cheese, fresh greens, dried cranberries, and creamy cranberry yogurt drizzle on toasted flatbread.

Grilled Chicken Flatbread with Feta, Greens and Cranberry Yogurt Drizzle

A vibrant, healthy Mediterranean flatbread topped with smoky grilled chicken, hand-crumbled feta cheese, fresh baby greens, and a sweet-and-tangy Greek yogurt cranberry drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Calories: 540
Ingredients Method Notes

Ingredients
  

* Flatbread & Proteins:
  • - 2 pieces whole wheat flatbread or naan/pita bread
  • - 2 boneless skinless chicken breasts
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp smoked paprika
  • - 1 tsp garlic powder
  • - 1/2 tsp dried oregano
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
* Toppings & Greens:
  • - 1/2 cup feta cheese crumbled from block
  • - 1/3 cup dried cranberries
  • - 1 cup baby arugula
  • - 1 cup baby spinach
  • - Fresh dill sprigs for garnish
  • - 1 tsp optional lemon zest
* Cranberry Yogurt Drizzle:
  • - 1/2 cup plain Greek yogurt
  • - 2 tbsp finely chopped dried cranberries
  • - 1 tsp lemon juice
  • - 1 tsp honey
  • - 1 pinch sea salt

Method
 

  1. Step 1 Prepare the Yogurt Drizzle: Whisk together the Greek yogurt, 2 tablespoons of finely chopped cranberries, lemon juice, honey, and a pinch of salt in a small bowl. Cover and refrigerate to let flavors meld.
  2. Step 2 Season and Grill Chicken: Rub chicken breasts with olive oil, smoked paprika, garlic powder, dried oregano, sea salt, and black pepper. Grill over medium-high heat for 6-7 minutes per side until the internal temperature hits 165°F (74°C). Let rest for 5 minutes, then slice thinly.
  3. Step 3 Toast the Flatbread: Preheat your oven to 400°F (200°C). Place flatbreads directly on the center oven rack for 2-3 minutes until lightly crisp on the edges.
  4. Step 4 Assemble the Flatbread: Place toasted flatbreads on a serving board. Layer an even mix of baby arugula and baby spinach across the base. Top with the warm sliced grilled chicken, then scatter crumbled feta cheese and dried cranberries evenly over the top.
  5. Step 5 Garnish and Serve: Spoon or squeeze the chilled cranberry yogurt drizzle generously over the flatbreads in a zigzag pattern. Garnish with fresh dill sprigs and optional lemon zest before slicing into wedges.

Notes

- To match the visual presentation of image_32abc5.jpg, ensure you buy block feta and crumble it coarsely into chunky pieces.
- Do not use pork or wine in any part of this recipe preparation.
- Leftover ingredients can be kept separately in airtight containers for up to 4 days.