Name: Sheet Pan Chicken Pitas with Tzatziki Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; 2-3 bell peppers, sliced; Olive oil and salt; 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; 1 diced cucumber; 1/2 diced red onion; 1/2 cup kalamata olives; 1/2 cup feta cheese; 6 pieces flatbread (pita, naan, socca)

Jump to Recipe· 3.9 from 37 reviews

If you’re looking for a vibrant, fresh, and utterly satisfying meal, this Sheet Pan Chicken Pitas with Tzatziki Recipe is an absolute game-changer. Imagine juicy, perfectly spiced chicken strips roasted alongside sweet, charred bell peppers, all wrapped up in warm pita bread and drizzled with the coolest, creamiest tzatziki sauce. This dish brings together bold Mediterranean flavors, effortless preparation, and a hands-on eating experience that’s perfect for family dinners, casual gatherings, or whenever you want to brighten up your weeknight routine. It’s simple, colorful, and filled with textures and tastes that keep you coming back for more.

Ingredients You’ll Need

A white bowl filled with a creamy, thick white sauce mixed with small green herb pieces, likely dill, spread evenly throughout the sauce. The texture looks smooth with some small chunks, and there is a light yellow drizzle of oil on top. A silver spoon is partly dipped into the sauce from the upper edge of the bowl. The bowl is placed on a white marbled surface, with fresh green dill sprigs and whole white garlic bulbs arranged around it, adding natural color and texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Sheet Pan Chicken Pitas with Tzatziki Recipe lies in how a handful of humble ingredients combine to create something truly special. Each element plays a role in building layers of flavor, from the smoky spices on the chicken to the refreshing crunch of cucumbers and the tangy punch of lemon and garlic in the sauce.

Chicken breasts: Thinly sliced for quick roasting and maximum flavor absorption from the marinade.
Garlic: Fresh and grated, it brings an aromatic pungency that wakes up the dish.
Olive oil: Adds richness and helps the chicken and peppers caramelize beautifully in the oven.
Lemon juice: Provides a zesty brightness that complements the spices and cuts the richness.
Spices (cumin, smoked paprika, curry powder): Create a warm, smoky, and slightly exotic flavor profile.
Bell peppers: Their sweetness and slight char add color and a juicy crunch.
Greek yogurt: The creamy base for the homemade tzatziki, lending tang and a smooth texture.
Cucumber: Both grated into the tzatziki and diced for garnish, it adds cooling freshness and crispness.
Red onion: Adds sharpness and a little bite when diced fresh on top.
Kalamata olives: Salted and briny, these deepen the Mediterranean feel with every bite.
Feta cheese: Crumbled over the fillings for a creamy, salty finish that ties everything together.
Flatbread (pita, naan, or socca): The perfect handheld vehicle to wrap the chicken, veggies, and sauce.

How to Make Sheet Pan Chicken Pitas with Tzatziki Recipe

Step 1: Marinate the Chicken

The first thing to do is set the stage for those tender, flavorful chicken strips. Combine the chicken with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and freshly ground black pepper. Let the strips soak in this fragrant marinade for at least 30 minutes. This step not only infuses the meat with delicious spices but also tenderizes it, ensuring juicy results after roasting.

Step 2: Prepare the Tzatziki Sauce

While the chicken is busy marinating, you can make the tzatziki sauce. Mix together full-fat Greek yogurt, grated and drained cucumber, lemon juice, olive oil, a small clove of grated garlic, dried dill, kosher salt, and pepper. This sauce is the creamy, cooling counterpoint to the warm and smoky chicken, and making it ahead saves precious time later.

Step 3: Roast the Peppers and Chicken

Heat your oven to 425 degrees. Toss sliced bell peppers with a drizzle of olive oil and a pinch of salt on a sheet pan. On a separate sheet pan, spread out the marinated chicken strips so they roast evenly. Pop them into the oven—both pans go in simultaneously. Roast for about 10–15 minutes, or until the chicken is fully cooked and peppers are caramelized with a slight char. This step brings out sweetness in the peppers and locks in the succulent juiciness of the chicken.

Step 4: Assemble Your Pitas

Once everything is roasted and fragrant, it’s time to bring it all together. Lay out the chicken, peppers, tzatziki, plus diced cucumber, red onion, kalamata olives, and feta cheese on a large platter or even on one sheet pan for a wonderfully casual vibe. Warm your choice of flatbreads and let everyone build their own pitas. The combination of warm, smoky chicken, crisp veggies, creamy sauce, and salty feta is pure joy in every bite.

How to Serve Sheet Pan Chicken Pitas with Tzatziki Recipe

A white plate with many layers starts with a large pile of golden-brown cooked chicken pieces on the right side. Above the chicken, there is a white bowl filled with bright green diced cucumbers. To the left of the chicken is a serving of sautéed orange and red bell pepper strips, slightly shiny as if cooked with oil. On the bottom left, a white bowl holds thick creamy white sauce with green herbs mixed in, and a silver spoon inside the bowl. Below this, a small white bowl contains small diced red onions. Above the peppers, another white bowl holds shiny dark black olives. Thin lemon slices are placed around the edges of the plate on a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or dill sprinkle a bright herbal note that elevates every bite. A squeeze of fresh lemon on top adds extra zest and liveliness. You can also add a few crushed red pepper flakes to bring in a hint of heat if you like things a little more adventurous.

Side Dishes

This recipe is fantastic on its own but pairs beautifully with light, Mediterranean-inspired sides such as a crisp Greek salad, warm roasted potatoes, or even a simple grain like couscous or quinoa tossed with lemon and olive oil. These companions round out the meal without overpowering the robust flavors of the chicken and tzatziki.

Creative Ways to Present

Feeling fancy? Try serving the components deconstructed as a build-your-own pita bar at your next gathering. Or turn the ingredients into a vibrant salad bowl, layering chicken and peppers over mixed greens and drizzling with tzatziki. This versatility makes the Sheet Pan Chicken Pitas with Tzatziki Recipe perfect for casual meals and entertaining alike.

Make Ahead and Storage

Storing Leftovers

Leftover chicken, peppers, and tzatziki keep well in separate airtight containers in the refrigerator for up to 3 days. Storing components separately helps maintain the textures and flavors when you’re ready to enjoy them again.

Freezing

If you want to save prep time for later, the cooked chicken and peppers freeze beautifully. Cool completely before transferring to a freezer-safe container. They will last up to 2 months frozen. Tzatziki, made with fresh yogurt and cucumber, is best made fresh, but you can freeze it in a pinch—just expect some texture change that can be remedied by stirring well after thawing.

Reheating

Reheat chicken and peppers gently in a skillet or oven to prevent drying. Avoid microwaving for best texture and flavor. Add tzatziki fresh or slightly chilled on the side to keep its bright freshness intact.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a bit more fat, making them juicy and flavorful; just adjust cooking time and slice them thinly to ensure they cook evenly alongside the peppers.

What if I don’t have all the spices listed?

No worries! The cumin, smoked paprika, and curry powder provide depth and smokiness, but you can swap for a simple mix of garlic powder, paprika, and a pinch of chili powder to keep the essence of the flavor profile.

Is there a vegetarian version of this recipe?

Yes! Swap chicken for hearty roasted mushrooms or marinated tofu strips and keep all the other fixings the same for a delicious meat-free take on this vibrant dish.

How do I make the tzatziki thicker?

Use Greek yogurt with high-fat content and make sure to squeeze out excess water from the cucumber before mixing. Letting the tzatziki rest for a while also helps flavors meld and textures thicken.

Can I prepare this recipe for a crowd?

Definitely! Just multiply the ingredients accordingly and use large sheet pans to roast in batches or all at once if your oven allows. This recipe scales up wonderfully for gatherings and potlucks.

Final Thoughts

I can’t recommend the Sheet Pan Chicken Pitas with Tzatziki Recipe enough if you want a meal that feels like a warm hug and a burst of sunshine on your plate. It’s simple to throw together, packed with flavor and texture, and endlessly adaptable to your tastes. Whether you serve it as a casual family dinner or a fun meal with friends, it’s sure to become one of those go-to dishes you’ll want to make time and time again.