Description
Sheet Pan Chicken Pitas with Tzatziki is a flavorful and easy-to-make meal featuring marinated, roasted chicken strips alongside sweet roasted bell peppers. Served with a refreshing homemade tzatziki sauce, kalamata olives, feta cheese, diced cucumber, and red onion, all wrapped in warm flatbread. Perfect for a quick dinner or a build-your-own pita party with fresh, salty, tangy, and crunchy elements.
Ingredients
Scale
Chicken Marinade
- 1 lb. boneless skinless chicken breasts, cut into very thin strips
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1-2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- Black pepper to taste
Vegetables
- 2-3 bell peppers, sliced
- Olive oil and salt (for tossing peppers)
Tzatziki Sauce
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber, squeezed to remove excess water
- 1-2 tablespoons lemon juice
- 1-2 tablespoons olive oil
- 1 small clove garlic, grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- Pepper to taste
Additional Toppings
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces of flatbread (pita, naan, or socca)
Instructions
- Prepare and Marinate Chicken: In a bowl, combine the chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix well to fully coat the chicken. Cover and marinate in the refrigerator for 30 minutes to allow the flavors to develop.
- Make Tzatziki Sauce: While the chicken marinates, mix together the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper in a bowl. Stir thoroughly and refrigerate until ready to serve.
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Toss the sliced bell peppers on a sheet pan with olive oil and salt to lightly coat them.
- Roast Chicken and Peppers: Arrange the marinated chicken strips on a separate sheet pan. Place both sheet pans—one with peppers, one with chicken—into the oven. Roast for 10-15 minutes, or until the chicken is cooked through and the peppers are tender and browned.
- Assemble and Serve: Arrange the roasted chicken, peppers, tzatziki sauce, diced cucumber, red onion, kalamata olives, feta cheese, and flatbread on a large platter or even the sheet pans themselves. Let everyone build their own pitas, bowls, or salads with these fresh and flavorful ingredients for a customizable and satisfying meal.
Notes
- This recipe is great for meal prep and can be easily customized with your favorite toppings or different flatbreads.
- For extra flavor, consider marinating the chicken longer if time permits.
- Use fresh herbs in the tzatziki sauce for a more vibrant taste.
- Make sure to squeeze the grated cucumber well to avoid watery tzatziki sauce.
- Leftover chicken and veggies can be stored in the fridge and incorporated into salads or wraps the next day.
Nutrition
- Serving Size: 1 serving (approx. 1 pita with fillings)
- Calories: 529 calories
- Sugar: 8.8 g
- Sodium: 1183.9 mg
- Fat: 20.1 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 55.9 g
- Fiber: 4.1 g
- Protein: 32.1 g
- Cholesterol: 70.9 mg
