Description
These Sheet Pan Chicken Pitas with Tzatziki are a delightful and easy-to-make Mediterranean-inspired meal. Marinated chicken strips roasted alongside vibrant bell peppers are paired with a creamy homemade tzatziki sauce, fresh cucumbers, kalamata olives, feta cheese, and warm flatbreads. Perfect for a casual family dinner or entertaining guests, this recipe offers a fresh, salty, and crunchy combination that everyone can customize to their liking.
Ingredients
Scale
For the Chicken and Peppers
- 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
- 2-3 bell peppers, sliced
- Olive oil and salt (for tossing peppers)
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
Additional Toppings and Serving
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, or socca)
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breasts with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix thoroughly to coat all pieces evenly. Cover and let it marinate for 30 minutes to allow the flavors to penetrate the meat.
- Prepare the Tzatziki Sauce: While the chicken marinates, mix together the full-fat Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper in a bowl. Stir well until combined and refrigerate to let the flavors meld.
- Roast the Peppers and Chicken: Preheat the oven to 425°F (220°C). On one sheet pan, toss the sliced bell peppers with olive oil and salt. Spread evenly. On a second sheet pan, arrange the marinated chicken strips in a single layer. Place both pans in the oven and roast for 10-15 minutes until the chicken is cooked through and the peppers are tender and slightly browned.
- Assemble the Pitas: Arrange the cooked chicken, roasted peppers, fresh diced cucumber, diced red onion, kalamata olives, feta cheese, and tzatziki sauce on a large platter or a sheet pan. Warm the flatbreads slightly if desired.
- Serve and Enjoy: Let everyone build their own pitas or bowls by layering the chicken, peppers, fresh vegetables, olives, feta, and a generous dollop of tzatziki inside the flatbreads. Enjoy the combination of salty, briney, and crunchy textures and flavors!
Notes
- Marinating the chicken for at least 30 minutes enhances its flavor and tenderness.
- Grating and squeezing the cucumber before adding it to the tzatziki prevents it from making the sauce watery.
- You can use any type of flatbread like pita, naan, or socca depending on your preference.
- For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
- Leftovers can be stored separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1 pita with toppings)
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
