Why Make This Recipe
Sheet Pan Chicken Pitas with Tzatziki is not only delicious but also super easy to make. This recipe combines marinated chicken with colorful bell peppers, all roasted to perfection on a single sheet pan. Topped with a creamy tzatziki sauce and served in flatbreads, it makes for a fun and satisfying meal that everyone can enjoy. Plus, the clean-up is minimal, making it perfect for busy weeknights!
How to Make Sheet Pan Chicken Pitas With Tzatziki
Ingredients:
- 1 lb. boneless skinless chicken breasts, cut into very thin strips
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1 to 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 to 3 bell peppers, sliced
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber
- 1 small clove garlic, grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, socca)
Directions:
- Preheat the oven to 425 degrees.
- In a bowl, mix the chicken ingredients and let it marinate for 30 minutes.
- While the chicken is marinating, mix all tzatziki ingredients in a separate bowl.
- On a sheet pan, toss the sliced bell peppers with olive oil and salt.
- On a second sheet pan, place the marinated chicken.
- Roast both the chicken and peppers in the oven for 10-15 minutes, until the chicken is cooked through and the peppers are nicely browned.
- Serve the chicken, peppers, tzatziki, and other fixings on a platter or sheet pan. Let everyone build their own pita or salad.
How to Serve Sheet Pan Chicken Pitas With Tzatziki
Serve the chicken and roasted peppers alongside the tzatziki sauce, diced cucumber, red onion, kalamata olives, and feta cheese. Provide flatbreads for everyone to fill with their desired ingredients. This way, each person can customize their own chicken pita or salad to their liking!
How to Store Sheet Pan Chicken Pitas With Tzatziki
Store any leftovers in an airtight container in the fridge. The chicken and peppers can be kept for up to 3 days. The tzatziki sauce should also be stored in the fridge and used within 3 days for the best flavor.
Tips to Make Sheet Pan Chicken Pitas With Tzatziki
- Be sure to cut the chicken into very thin strips for quick cooking.
- Feel free to customize the type of bell peppers you use based on your preference or seasonal availability.
- Marinating the chicken for more than 30 minutes can enhance the flavor even more.
Variation
You can easily swap out the chicken for grilled shrimp or tofu for a different protein option. Additionally, try adding different vegetables such as zucchini or cherry tomatoes to the sheet pan.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before marinating and cooking.
2. What can I serve with Sheet Pan Chicken Pitas?
This dish pairs well with a leafy green salad or quinoa for a complete meal.
3. Can the tzatziki sauce be made in advance?
Absolutely! You can prepare the tzatziki sauce a day ahead to save time on cooking day.
Sheet Pan Chicken Pitas with Tzatziki
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts, cut into very thin strips
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1 to 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- to taste none Black pepper
For the Tzatziki Sauce
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber
- 1 small clove garlic, grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
For Serving
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, socca)
For the Vegetables
- 2 to 3 pieces bell peppers, sliced
Instructions
Preparation
- Preheat the oven to 425 degrees.
- In a bowl, mix the chicken ingredients and let it marinate for 30 minutes.
- While the chicken is marinating, mix all tzatziki ingredients in a separate bowl.
Cooking
- On a sheet pan, toss the sliced bell peppers with olive oil and salt.
- On a second sheet pan, place the marinated chicken.
- Roast both the chicken and peppers in the oven for 10-15 minutes, until the chicken is cooked through and the peppers are nicely browned.
Serving
- Serve the chicken, peppers, tzatziki, and other fixings on a platter or sheet pan. Let everyone build their own pita or salad.