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Sheet Pan Chicken Pitas with Tzatziki Recipe

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4 from 8 reviews

This vibrant and flavorful Sheet Pan Chicken Pitas recipe combines tender marinated chicken strips, roasted bell peppers, and a refreshing homemade tzatziki sauce. Perfect for an easy and delicious Mediterranean-inspired meal, this dish comes together on a single sheet pan and invites everyone to build their own pitas or salads with fresh toppings like cucumber, red onion, olives, and feta cheese.

Ingredients

Chicken Marinade

  • 1 lb. boneless skinless chicken breasts, cut into 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

Roasted Peppers

  • 2-3 bell peppers, sliced
  • Olive oil
  • Salt

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 and Serving

  • 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

  1. Preheat and Marinate: Preheat your oven to 425°F (220°C). In a bowl, combine the sliced chicken breasts with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix well to coat the chicken evenly and marinate for 30 minutes to let the flavors develop.
  2. Prepare Tzatziki Sauce: While the chicken marinates, mix together the Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper in a bowl. Stir well and refrigerate until ready to serve to let the flavors meld.
  3. Roast Peppers: On a sheet pan, toss the sliced bell peppers with olive oil and a sprinkle of salt. Arrange them evenly, then bake in the preheated oven for 20 minutes to soften and develop a roasted flavor.
  4. Bake Chicken with Peppers: Remove the sheet pan from the oven, stir the peppers, and push them to one side of the pan. Spread the marinated chicken strips on the other side of the same sheet pan. Return to the oven and bake both chicken and peppers together for an additional 10 minutes, or until the chicken is cooked through and the peppers are tender.
  5. Serve and Assemble: Arrange the cooked chicken and roasted peppers on a large platter or directly on the sheet pan. Add the diced cucumber, diced red onion, kalamata olives, feta cheese, and flatbread to the serving area. Serve the homemade tzatziki sauce alongside, allowing everyone to build their own pitas, bowls, or salads with the flavorful ingredients.

Notes

  • For a spicier flavor, add a pinch of chili flakes to the chicken marinade.
  • Make sure to squeeze excess water out of the grated cucumber to prevent watery tzatziki sauce.
  • You can substitute chicken breasts with thighs for more juiciness.
  • Flatbreads like naan or socca work well if you can’t find pita bread.
  • Use full-fat Greek yogurt for a creamier, richer tzatziki sauce.
  • Leftovers keep well and can be refrigerated for up to 3 days.

Find it online: https://simpleplatter.com/sheet-pan-chicken-pitas-with-tzatziki-recipe/