Description
This vibrant and flavorful Sheet Pan Chicken Pitas with Tzatziki is a one-pan meal perfect for a quick and healthy dinner. Tender, spiced chicken strips and roasted bell peppers are paired with a creamy homemade tzatziki sauce, fresh vegetables, olives, and feta cheese, all served on warm flatbreads for a delightful Mediterranean-inspired feast.
Ingredients
Chicken:
- 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
Peppers:
- 2-3 bell peppers, sliced
- Olive oil and salt
Tzatziki:
- 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
Other:
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, socca)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chicken and peppers simultaneously.
- 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 and let it marinate for 30 minutes to absorb the flavors.
- Prepare Tzatziki: While the chicken marinates, mix the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper in a bowl. Stir until smooth and refrigerate until serving.
- Roast Peppers and Chicken: On one sheet pan, toss the sliced bell peppers with olive oil and salt. On a separate sheet pan, arrange the marinated chicken strips in a single layer. Place both pans in the oven and roast for 10-15 minutes, or until the chicken is cooked through and the peppers are nicely browned.
- Assemble and Serve: On a large platter or the sheet pan itself, arrange the roasted chicken and peppers alongside diced cucumber, red onion, kalamata olives, feta cheese, and flatbreads. Allow everyone to build their own pitas, bowls, or salads by combining the ingredients and topping with tzatziki sauce. Enjoy the mix of salty, briney, crunchy, and creamy flavors.
Notes
- For extra flavor, marinate the chicken longer if time allows.
- Use any type of flatbread you prefer, like pita, naan, or socca.
- Adjust the lemon juice and garlic in the tzatziki to taste.
- To keep the cucumbers from watering down the tzatziki, be sure to squeeze the grated cucumber well.
- Leftovers can be stored separately in airtight containers and reheated or eaten cold.
