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Grilled Lemon Chicken Flatbread with Dill Yogurt Sauce and Arugula

  • Author: Miss AK
  • Yield: 4-8 1x


  • 1 lb. boneless, skinless chicken breast
  • the juice of 3 lemons, divided
  • 1 Tbsp. olive oil
  • 3 minced garlic cloves, divided
  • 1 tsp. Italian seasoning
  • 1 tsp. salt, divided
  • 3/4 tsp. pepper, divided
  • 1 cup plain Greek yogurt (I have used both full and nonfat. I prefer the full fat but either work.)
  • 1 Tbsp. chopped, fresh dill
  • 1 Tbsp. chopped, fresh cilantro
  • 1 tsp. raw honey
  • 4 flatbreads – I used THIS kind by Flatout (affiliate link)
  • 23 cups arugula


  1. Add the chicken to a plastic bag or bowl.
  2. Juice 2 of the lemons and add the juice to the chicken. Add the olive oil, too.
  3. Mince 2 of the garlic cloves. Add them to the chicken with the Italian seasoning, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
  4. Let the chicken marinate for 30 minutes. Don’t let this marinate too long – the lemon will start to cook the chicken.
  5. I like to pre-bake the chicken and then finish it on the grill. Preheat the oven to 400 degrees. Bake for about 30-35 minutes; just until the meat reaches 165 degrees.
  6. Meanwhile, make the yogurt sauce. Combine the yogurt, remaining lemon juice, remaining minced garlic clove, remaining salt, remaining pepper, dill, cilantro, and the honey. Mix together well.
  7. Preheat the grill with a medium flame.
  8. Take your flatbread pieces and lay them on the grill for 1-2 minutes a side, just to lightly char them with grill marks. Remove and set aside.
  9. When the chicken has finished baking, grill it for 2-3 minutes per side to create a char and rest it before slicing into strips or rounds.
  10. When you’re ready to assemble, spread the yogurt sauce evenly among the flatbreads.
  11. Layer on the chicken and sprinkle on the arugula evenly between the flatbreads. Cut and serve!

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