Greek Chicken Naan

• 4 chicken breasts, cut into large chunks
• 2 lemons, zested & juiced
• 6 garlic cloves, minced
• 1/3 cup olive oil
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons white wine vinegar
• 1 cucumber, sliced thin
• 1 small red onion, sliced thin
• 1 tomatoes, seeded & chopped
• 1/4 cup kalamata olive, chopped
• 1 cup tzatziki, sauce
• 1/2 cup crumbled feta
• 1 (8 ounce) bag butter lettuce
• 4 naan bread, breads

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. Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.
3. Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.
4. In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.
5. Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.
6. Place Naan in toaster oven for 5 min to heat through and crisp up.
7. Layer on your plate:
8. Naan.
9. 2-4 Tbsp tzatziki sauce.
10. Distribute chicken evenly with some juices.
11. Butter lettuce.
12. Cucumber mixture with sauce.
13. Top with tomato & olive mixture.

chicken breasts, lemons, garlic, olive oil, oregano, fresh thyme, fresh rosemary, fresh dill, white wine vinegar, cucumber, red onion, tomatoes, kalamata olive, sauce, butter lettuce, bread

Taken from www.food.com/recipe/greek-chicken-naan-527751 (may not work)