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
Units
Scale
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 (give them a quick squeeze over the sink to get rid of extra 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 of some kind of flatbread (pita, naan, socca)
Instructions
- Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
- Mix all tzatziki ingredients.
- 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.
- 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
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Notes
Store bought tzatziki also works great in this recipe to save you a few steps!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
Keywords: sheet pan dinner, greek chicken, mediterranean chicken, chicken pitas, sheet pan chicken