Sheet Pan Chicken Pitas with Tzatziki
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(131)
Ingredients
4-6 servings
- 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
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber (give them a quick squeeze over the sink to get rid of extra 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
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces of some kind of flatbread (pita, naan, socca)
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Preparation
Step 1
Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
Step 2
Mix all tzatziki ingredients.
Step 3
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.
Step 4
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.
Step 5
Save recipe for the next time?
Chef's notes
Store bought tzatziki also works great in this recipe to save you a few steps!
