Smashed Greek Chicken Flatbreads

Summer weeknight meals should look like this!

These Smashed Greek Chicken Flatbreads are everything I want on a warm evening, easy to throw together, packed with flavour, and loaded with the freshness of peak summer vegetables and herbs. The chicken cooks right on the flatbread until perfectly golden, then gets piled high with crisp romaine, juicy tomatoes, crunchy cucumbers, tangy marinated onions, creamy tzatziki, and plenty of feta.

The best part? Everyone can build their own exactly how they like it. They're quick enough for busy weeknights but delicious enough to earn a spot in your regular summer rotation. Have fun with the toppings and make them your own.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

Greek Chicken

• 1 lb ground Central Park Farms chicken

• ½ tsp sea salt

• Freshly ground black pepper

• ½ tsp smoked paprika

• 1¼ tsp garlic powder

• 1 tsp ground cumin

• ¼ tsp dried oregano

• ½ tsp onion powder

• Zest of ½ lemon

• 2-3 thick Greek flatbreads, halved (or 5–6 smaller or thinner flatbreads)

• Olive oil, for cooking

Marinated Red Onions

• ½ red onion, very thinly sliced

• Juice of ½ lemon

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• Pinch of sea salt

• Pinch of sugar or a drizzle of honey

• 1 tbsp chopped fresh parsley

• ½ tsp za'atar seasoning (optional)

Toppings

• Thinly sliced romaine

• Cherry tomatoes, halved

• Persian cucumbers, diced

• Crumbled feta (we love the one by Golden Ears Cheesecrafters available in the farm store)

• Tzatziki (also available in the farm store, house made by Chef Adrian)

• Fresh parsley and dill

Instructions:

1. In a medium bowl, combine the sliced red onion, lemon juice, red wine vinegar, olive oil, salt, sugar (or honey), parsley, and optional za'atar. Toss well and let marinate while you prepare the flatbreads.

2. In a large bowl, mix together the ground chicken, sea salt, pepper, smoked paprika, garlic powder, cumin, oregano, onion powder, and lemon zest until just combined.

3. If using thick Greek flatbreads, cut each one in half. (If using thinner or smaller flatbreads, you can leave them whole.)

4. Scoop about 2 heaping tablespoons of the chicken mixture onto each piece of flatbread. Using the back of a spoon or an offset spatula, spread the chicken into a thin, even layer, covering the flatbread right to the edges. You should have enough mixture for 5–6 flatbreads, depending on their size.

5. Heat a large skillet or cast-iron pan over medium-high heat and add a drizzle of olive oil.

6. Place the flatbreads chicken-side down into the hot pan. Press firmly with a spatula (or another heavy pan) to really smash the chicken against the skillet. Cook for 5–6 minutes, or until the chicken is golden brown and cooked through.

7. Flip and cook for about 1 minute more, just until the flatbread is warm and lightly crisp.

8. Top with sliced romaine, cherry tomatoes, cucumbers, and a generous spoonful of the marinated onions along with a little of the vinaigrette. Finish with dollops of tzatziki, crumbled feta, and plenty of fresh parsley and dill.