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Sheet Pan Chicken Pitas with Tzatziki

54 reviews / 5 average

Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

  • marinated, spiced, flash-roasted chicken
  • roasted bell peppers
  • diced fresh cucumber
  • kalamata olives
  • feta cheese
  • olive oil, salt, pepper, lemon juice
  • tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

Sheet pan chicken pitas served on a sheet pan.

How To Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

Sheet pan chicken pitas served on a sheet pan.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Sheet pan chicken pitas in bowls.

Check Out Our Video For How To Make Sheet Pan Chicken Pitas:

Print
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Sheet Pan Chicken Pitas with Tzatziki


  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x

Description

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.


Ingredients

Scale

Chicken:

  • 1 lb. boneless skinless chicken breasts, cut into very thin strips
  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 12 tablespoons lemon juice
  • 1 teaspoon each of cumin, smoked paprika, and kosher salt
  • 1/2 teaspoon curry powder
  • black pepper to taste

Peppers:

  • 23 bell peppers, sliced
  • olive oil and salt

Tzatziki:

  • 3/4 cup full-fat plain Greek yogurt
  • 1/2 cup grated cucumber (about one half of a large cucumber)
  • 12 tablespoons lemon juice
  • 12 tablespoons olive oil
  • 1 small clove garlic, grated 
  • 1 teaspoon dried dill 
  • 1/2 teaspoon kosher salt
  • pepper to taste

Other:

  • diced cucumbers
  • diced red onion
  • kalamata olives
  • feta cheese
  • some kind of flatbread (pita, naan, socca)

Instructions

  1. Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
  2. Mix all tzatziki ingredients.
  3. On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
  4. Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.

Equipment

Notes

Freezer Meal Version

  1. Toss Together:
    1 lb. boneless skinless chicken breasts, cut into very thin strips
    2–3 bell peppers, sliced
    3 cloves garlic, grated
    1 tablespoon olive oil
    1–2 tablespoons lemon juice
    1 teaspoon each: cumin, smoked paprika, kosher salt
    1/2 teaspoon curry powder
    black pepper to taste
  2. Freeze: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer. 
  3. Bake from frozen: 425 degrees for 20 minutes
  4. Final Step: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!
  5. Check out our full freezer meal posts with all recipes and instructions here!
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean

Keywords: sheet pan dinner, greek chicken, mediterranean chicken, chicken pitas, sheet pan chicken

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This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!

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Recipe rating

141 Comments

  1. Pinch of Yum Logo
    Celeste

    Do you have any recommendations for yogurt alternatives for this recipe? (I’m allergic to the modified milk ingredients in most/all store bought yogurt [and I am realistically never going to make my own at home.])

    1. Pinch of Yum Logo

      Hi, Celeste! We haven’t tested out a non-dairy option here yet, but you could try using a plain unsweetened cashew milk or soy milk yogurt. The tzatziki might turn out a bit thinner though, so we’d suggest trying to get some of the water out of the cucumber. Let us know how this goes for you!

  2. Pinch of Yum Logo
    Linger

    This recipe is making my mouth water. Love all the ingredients, especially the spices. Such a great idea for a sheet pan recipe. Thanks for posting.






  3. Pinch of Yum Logo
    Verda

    I can’t wait to try this for chicken. Not a big fan on cucumber though. I do have a question – whose hands are in the videos? They don’t look like Lindsay’s.

  4. Pinch of Yum Logo
    Kristina Rice

    Thanks so much for including videos!! It’s AMAZING how much this helps when scanning recipes in deciding if it’s something I want to try. Especially for visual learners like myself!!

      1. Pinch of Yum Logo
        Stephanie

        I’ve made this twice now and am making it again tonight! It’s my new favorite recipe ❤

  5. Pinch of Yum Logo
    BB

    This recipe was Easy and delicious, and will likely become a weekly dinner in my home. Thank you for posting this recipe.
    Now… may I ask what your countertop is? I am guessing Quartzite. If so, can you please tell me which one?
    Many thanks!

  6. Pinch of Yum Logo
    Gene F.

    Read it today, made it tonight. So easy and so good. I subbed Aleppo pepper for the black pepper with the chicken because I use it for just about everything. The chicken was done in 10 minutes, so I finished the peppers under the broiler and they came out perfect. This one is going in the rotation.






  7. Pinch of Yum Logo
    Rachel

    I’m not a huge pepper fan, so I just subbed those for larger slices of fresh cucumber. Delish!

  8. Pinch of Yum Logo
    Katherine

    Um. Wow. This is one of the best recipes I’ve made in a long time. Thank you! I even made the sauce with almond yogurt because we don’t do dairy, and it was still amazing.






  9. Pinch of Yum Logo
    Carmen

    So easy and rave reviews from everyone!! Fresh and so flavorful. Like your lentil soup (this soup lover’s dream come true!), this one is going into the regular rotation.






  10. Pinch of Yum Logo
    Debbie Richardson

    Delish – made this for supper last night, served with naan, and today made grain bowls with greens and quinoa for lunch.






    1. Pinch of Yum Logo
      Emily

      This is a new favorite! I had bone in chicken thighs, so I used your same chicken recipe in the instant pot with one cup of water added. I didn’t have time to make my homemade naan, so we served it over rice and sauteed eggplant with the super yummy instant pot sauce! Topped with avocado, cucumber, tomato and feta! I can’t wait to make them as they are meant to be made!






  11. Pinch of Yum Logo
    kshama

    This was a hit in our house – even my picky water boyfriend loved it! I served it with a red sauce my mom always makes with falafel in addition to the tzatziki sauce.






  12. Pinch of Yum Logo
    Aileen

    I made this last night and I really loved how the chicken turned out. It cooked really fast and was tender and flavorful. The whole meal was delicious and I’ll definitely be making this again.






  13. Pinch of Yum Logo
    Erin

    Made the for a Saturday lunch date with my sister and it was delicious! Liked that I could prep everything in advance.






  14. Pinch of Yum Logo
    Sue

    This was so tasty and so easy! I was just making it for 2 so I roasted the peppers and chicken on the same pan. Definitely a keeper!






  15. Pinch of Yum Logo
    Michelle

    Absolutely amazing! I made a bowl of roasted veggies adding zucchini and mushrooms along with the peppers. Then finished with cucumber, red onion, and cherry tomatoes. So, so good!






  16. Pinch of Yum Logo
    April

    This is a great meal to serve when you are having company & want to get everything done in advance. All that’s left to do is roast the chicken & add to the platter when company arrives. Very yummy!






  17. Pinch of Yum Logo
    Sierra

    Made this for dinner tonight and absolutely loved it! Definitely a winner that I will make again. So easy and still super flavorful! I was curious what is the longest you’d recommend leaving the chicken in the marinade?

    Great recipe! Thank you so much!






    1. Pinch of Yum Logo

      Since this marinade has lemon in it, if you let it marinate for too long the chicken the texture can change. We’d suggest marinating for a max of 1.5 to 2 hours.

  18. Pinch of Yum Logo
    Shelbi H

    I never post reviews on recipes, because they are either too bland, or I have to tweak it so much that it’s not close to the original… but this recipe is worthy of a review. This is one of my family’s favorite meals now! The chicken was so flavorful, and I’ve never had baked chicken come out this soft and tender. I have never had tzatziki, so I didn’t have anything to compare it to… but it tastes GREAT! We used naan (husband used whole wheat pita,) and added the red bell peppers, chicken, cucumbers, tzatziki, red onion, and feta. Sooo good. Perfect amount of crunch and such a unique flavor. Thank you for this!!!! It was a winner for my picky kiddo too. 🙂