Greek Chicken Naan - cooking recipe

Ingredients

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

Preparation

Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well.
Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.
Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.
In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.
Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.
Place Naan in toaster oven for 5 min to heat through and crisp up.
Layer on your plate:
Naan.
2-4 Tbsp tzatziki sauce.
Distribute chicken evenly with some juices.
Butter lettuce.
Cucumber mixture with sauce.
Top with tomato & olive mixture.