Sheet Pan Greek Nachos
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 3 tablespoons olive oil, divided
- 8 ounces boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 whole wheat pita pockets, cut into wedges
- 1 cup diced English cucumber
- ½ cup sliced kalamata black olives
- ½ cup jarred roasted red peppers, drained and chopped
- ½ cup chopped red onion
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
- For the tzatziki sauce
- 1 cup plain Greek yogurt
- 1 English cucumber, finely diced
- 2 cloves garlic, pressed
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh mint, optional
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
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Preparation
Chef’s notes
The recipe emphasizes using the same sheet pan for both pita chips and nachos to save on dishes.
It suggests making two batches of pita chips, one for snacking and one for the nachos.