Description
This Sheet Pan Chicken Pitas with Tzatziki recipe offers a flavorful, easy-to-make Mediterranean-inspired meal featuring marinated chicken strips roasted alongside bell peppers. Served with a creamy homemade tzatziki sauce and fresh toppings like cucumber, red onion, olives, and feta cheese, this dish is perfect for casual gatherings or family dinners where everyone can assemble their own pitas or bowls.
Ingredients
For the 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
For the Roasted Peppers
- 2-3 bell peppers, sliced
- Olive oil
- Salt
For the 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
For 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
- Marinate the 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 to coat all pieces evenly. Cover and marinate for 30 minutes to allow the flavors to develop.
- Prepare the Tzatziki Sauce: In a separate bowl, mix together the full-fat Greek yogurt, grated cucumber (with excess water squeezed out), lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper. Stir until smooth and chill until ready to serve.
- Roast the Vegetables and Chicken: Preheat your oven to 425°F (220°C). On one sheet pan, toss the sliced bell peppers with olive oil and a pinch of salt. On a second sheet pan, arrange the marinated chicken strips in a single layer. Place both sheet pans in the oven and roast for 10-15 minutes, or until the chicken is cooked through and the peppers are tender and slightly browned.
- Assemble and Serve: Arrange the roasted chicken and peppers on a large platter or serve directly from the sheet pans. Add the diced cucumber, red onion, kalamata olives, and feta cheese on the side along with the tzatziki sauce and flatbreads. Let everyone build their own pitas, bowls, or salads, enjoying a combination of salty, briny, crunchy, and creamy flavors.
Notes
- For best results, slice the chicken breasts very thinly to ensure even cooking and quick roasting.
- Make sure to squeeze out excess water from the grated cucumber for the tzatziki to avoid a watery sauce.
- If you prefer, you can use other types of flatbread such as naan or socca instead of pita.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add fresh herbs like parsley or mint to enhance freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Roasting
- Cuisine: Mediterranean
