Tender marinated chicken served with soft homemade yoghurt flatbreads, fresh pomegranate salad, and creamy tzatziki makes this Greek-style dinner both vibrant and satisfying. It’s a wholesome, flavor-packed meal perfect for sharing with family or friends.
Why You’ll Love This Recipe
This recipe brings together bright Mediterranean flavors with simple, everyday ingredients. The lemon, oregano, and honey marinade creates juicy, flavorful chicken, while the homemade flatbreads are soft, warm, and incredibly easy to prepare. The fresh pomegranate salad adds sweetness and crunch, and the tzatziki provides a cool, creamy balance. It’s a complete meal that feels special yet is straightforward enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade:
1 sprig fresh oregano, leaves finely chopped
1 lemon, zest and juice
1 large garlic clove, finely grated or crushed
1 tablespoon runny honey
1 tablespoon olive oil
450–500 g chicken thigh fillets
Sea salt, to taste
Freshly ground black pepper, to taste
For the yoghurt flatbreads:
350 g wholemeal self-raising flour
350 g natural yoghurt
50 ml tepid water
Pinch of salt
For the pomegranate salad:
250 g pomegranate seeds
150 g cherry tomatoes, quartered
30 g fresh chopped herbs (such as mint, parsley, and oregano)
Salt and freshly ground black pepper, to taste
For the tzatziki:
175 g natural yoghurt
½ cucumber, finely diced (about 100 g)
15 g fresh mint, finely chopped
1 small garlic clove, finely grated
Pinch of salt
Pinch of freshly ground black pepper
Directions
Preheat the oven to 200°C (180°C fan) / Gas 6.
In a large bowl, combine the chopped oregano, lemon zest, lemon juice, grated garlic, honey, salt, pepper, and olive oil. Whisk lightly to create a marinade. Add the chicken thigh fillets and stir well to coat evenly.
Transfer the chicken to a roasting tin and pour over any remaining marinade. Roast in the preheated oven for about 20 minutes, or until the chicken is fully cooked and juices run clear.
While the chicken is roasting, prepare the flatbreads. In a large bowl, mix the wholemeal self-raising flour, natural yoghurt, tepid water, and a pinch of salt. Using your hands, bring the mixture together into a dough. Knead briefly until smooth, then divide into 8 equal portions.
On a lightly floured surface, roll each portion into a circle about 18–20 cm in diameter. Heat a large, dry frying pan over medium heat. Cook each flatbread for 2 minutes on one side, then flip and cook for another 1 minute. Keep the cooked flatbreads warm under a clean kitchen towel while you cook the remaining portions.
To prepare the pomegranate salad, combine the pomegranate seeds, quartered cherry tomatoes, and chopped herbs in a bowl. Season lightly with salt and pepper, then stir to combine. Set aside.
For the tzatziki, mix the natural yoghurt, diced cucumber, chopped mint, grated garlic, salt, and pepper in a bowl. Stir well and refrigerate until ready to serve.
Once the chicken is cooked, remove it from the oven and let it rest briefly. Chop into bite-sized pieces and spoon over any cooking juices.
Serve the warm flatbreads alongside the chopped chicken, tzatziki, and pomegranate salad, allowing everyone to assemble their own wraps.
Servings and timing
Servings: 4 people
Preparation time: 25 minutes
Cooking time: 20–25 minutes
Total time: Approximately 50 minutes
Each serving provides approximately 675 kcal, 56 g protein, 80 g carbohydrates, 12.2 g fat, and 10.9 g fibre.
Variations
For a quicker version, use ready-made wholemeal or multigrain flatbreads instead of making them from scratch.
You can substitute chicken thighs with chicken breast fillets for a leaner option, adjusting cooking time as needed.
Add thinly sliced red onion or shredded lettuce for extra crunch.
Swap pomegranate seeds with diced cucumber and feta-style cheese for a different Mediterranean twist.
For a spicier variation, add a pinch of chilli flakes to the marinade or a dash of paprika.
Serve the chicken over brown rice instead of flatbreads for a gluten-free alternative.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The flatbreads can also be refrigerated in a sealed container for up to 2 days.
Reheat the chicken in a preheated oven at 180°C for about 10 minutes or until heated through. Flatbreads can be reheated in a dry pan for 1–2 minutes on each side.
Tzatziki and salad are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. Stir before serving.
FAQs
Can I marinate the chicken in advance?
Yes, you can marinate the chicken for up to 24 hours in the refrigerator for deeper flavor.
Can I freeze the chicken?
Cooked chicken can be frozen for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.
Can I use plain flour instead of self-raising flour?
If using plain flour, add 2 teaspoons of baking powder to help the flatbreads rise slightly.
How do I know when the chicken is cooked?
The chicken is done when the internal temperature reaches 75°C and the juices run clear.
Can I grill the chicken instead of roasting?
Yes, grill over medium heat for 5–7 minutes per side, depending on thickness.
What can I use instead of pomegranate seeds?
You can use diced cucumber, chopped red pepper, or even sweetcorn for a different texture and flavor.
Is it necessary to peel the cucumber for tzatziki?
Peeling is optional. If the skin is thick or bitter, peeling is recommended.
Can I make the flatbreads ahead of time?
Yes, prepare them earlier in the day and reheat in a dry pan before serving.
How can I make the dish dairy-free?
Use a dairy-free yoghurt alternative for both the flatbreads and tzatziki.
Can I make this recipe gluten-free?
Yes, substitute the wholemeal flour with a gluten-free self-raising flour blend suitable for flatbreads.
Conclusion
Greek-Style Chicken with Yoghurt Flatbreads and Tzatziki is a wholesome and vibrant meal that combines tender marinated chicken, fresh herbs, and soft homemade bread. It’s perfect for family dinners, casual gatherings, or meal prep. With its bright flavors and satisfying textures, this dish brings a taste of the Mediterranean straight to your table.
Greek-Style Chicken with Yoghurt Flatbreads and Tzatziki is a vibrant Mediterranean-inspired meal featuring lemon and oregano marinated chicken, soft homemade yoghurt flatbreads, fresh pomegranate salad, and creamy tzatziki. It’s wholesome, flavorful, and perfect for sharing.
Ingredients
1 sprig fresh oregano, leaves finely chopped
1 lemon, zest and juice
1 large garlic clove, finely grated or crushed
1 tablespoon runny honey
1 tablespoon olive oil
450–500 g chicken thigh fillets
Sea salt, to taste
Freshly ground black pepper, to taste
350 g wholemeal self-raising flour
350 g natural yoghurt (plus 175 g for tzatziki)
50 ml tepid water
Pinch of salt (for flatbreads)
250 g pomegranate seeds
150 g cherry tomatoes, quartered
30 g fresh chopped herbs (mint, parsley, oregano)
½ cucumber, finely diced (about 100 g)
15 g fresh mint, finely chopped
1 small garlic clove, finely grated (for tzatziki)
Pinch of salt (for tzatziki)
Pinch of freshly ground black pepper (for tzatziki)
Instructions
Preheat the oven to 200°C (180°C fan) / Gas 6.
In a large bowl, combine chopped oregano, lemon zest, lemon juice, grated garlic, honey, olive oil, salt, and pepper. Whisk lightly to create a marinade. Add chicken thigh fillets and coat evenly.
Transfer the chicken to a roasting tin, pour over remaining marinade, and roast for 20–25 minutes until fully cooked and juices run clear (internal temperature 75°C).
Meanwhile, prepare the flatbreads by mixing wholemeal self-raising flour, 350 g natural yoghurt, tepid water, and a pinch of salt in a bowl. Bring together into a dough and knead briefly until smooth. Divide into 8 equal portions.
Roll each portion into a circle about 18–20 cm wide. Cook in a dry frying pan over medium heat for 2 minutes on one side, then 1 minute on the other. Keep warm under a clean towel.
Prepare the pomegranate salad by combining pomegranate seeds, cherry tomatoes, and chopped herbs. Season lightly with salt and pepper and stir to combine.
Make the tzatziki by mixing 175 g natural yoghurt, diced cucumber, chopped mint, grated garlic, salt, and pepper. Chill until ready to serve.
Remove cooked chicken from the oven, rest briefly, then chop into bite-sized pieces and spoon over cooking juices.
Serve flatbreads with chopped chicken, tzatziki, and pomegranate salad for assembling wraps.
Notes
Marinate the chicken up to 24 hours in advance for deeper flavor.
Substitute chicken thighs with chicken breast for a leaner option.
If using plain flour, add 2 teaspoons baking powder to replace self-raising flour.
Flatbreads can be made ahead and reheated in a dry pan before serving.
Store leftovers in the refrigerator for up to 3 days; freeze cooked chicken for up to 2 months.
For gluten-free, use a gluten-free self-raising flour blend.
