Sheet Pan Chicken Pitas with Tzatziki
A delicious and easy-to-make meal combining marinated chicken and roasted bell peppers topped with a creamy tzatziki sauce, served in flatbreads for a customizable dining experience.
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.
Notes
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.