Description
Sheet Pan Chicken Pitas with Tzatziki is a flavorful and easy-to-make dish featuring marinated chicken strips roasted alongside bell peppers, served with a refreshing homemade tzatziki sauce and fresh toppings. Perfect for a weeknight dinner where everyone can customize their own pitas or bowls.
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
Peppers
- 2–3 bell peppers, sliced
- Olive oil and salt, to taste
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
Other 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and peppers.
- Marinate Chicken: In a mixing 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 coat the chicken evenly. Allow to marinate for 30 minutes.
- Prepare 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 until everything is well combined; chill until ready to serve.
- Prepare Peppers: On a sheet pan, toss the sliced bell peppers with olive oil and a pinch of salt, distributing them evenly.
- Roast Chicken and Peppers: On a separate sheet pan, arrange the marinated chicken pieces in a single layer. Place both sheet pans—the chicken and the peppers—in the preheated oven. Roast for 10-15 minutes until the chicken is fully cooked through and the peppers are nicely browned.
- Assemble and Serve: Arrange the roasted chicken, peppers, tzatziki sauce, diced cucumber, diced red onion, kalamata olives, and feta cheese on a large platter or sheet pan. Serve with your choice of flatbread to let everyone build their own pitas, bowls, or salads.
Notes
- Ensure to squeeze excess water from the grated cucumber for the tzatziki to prevent it from becoming watery.
- Use any type of flatbread you prefer such as pita, naan, or socca.
- Marinating the chicken for at least 30 minutes helps deepen the flavor but you can marinate up to 2 hours for more intensity.
- If you prefer, you can add a sprinkle of fresh herbs such as parsley or cilantro for extra freshness.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days.
