Sheet Pan Chicken Pitas with Tzatziki Recipe


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.
Sheet pan chicken pitas in bowls.

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.

Check out our video for how to make Sheet Pan Chicken Pitas:

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.



Scale

Ingredients

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. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
  2. Preheat the oven to 425 degrees.
  3. Mix all tzatziki ingredients.
  4. 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.
  5. 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.

Notes

The equipment section above contains an affiliate link to a product we use and love!

  • Category: Dinner
  • Method: Bake
  • Cuisine: Mediterranean

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

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