Greek Chicken Naan

• chicken breasts↗4

  cut into large chunks

• lemons↗2

  zested & juiced

• garlic cloves↗6

  minced

• olive oil↗1⁄3 cup
• dried oregano↗1 tablespoon
• fresh thyme↗2 tablespoons

  chopped

• fresh rosemary↗1 tablespoon

  chopped

• fresh dill↗2 tablespoons

  chopped

• white wine vinegar↗2 tablespoons
• cucumber↗1

  sliced thin

• small red onion↗1

  sliced thin

• tomatoes↗1

  seeded & chopped

• kalamata olive↗1⁄4 cup

  chopped

• tzatziki, sauce1 cup
• crumbled feta1⁄2 cup
• (8 ounce) bag butter lettuce↗1
• naan bread, breads↗4

Step-by-step instructions

1. 1

   Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well.

2. 2

   Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.

3. 3

   Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.

4. 4

   In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.

5. 5

   Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.

6. 6

   Place Naan in toaster oven for 5 min to heat through and crisp up.

7. 7

   Naan.

8. 8

   2-4 Tbsp tzatziki sauce.

9. 9

   Distribute chicken evenly with some juices.

10. 10

    Butter lettuce.

11. 11

    Cucumber mixture with sauce.

12. 12

    Top with tomato & olive mixture.