Description
Sheet Pan Chicken Pitas with Tzatziki is a vibrant, flavorful recipe featuring thinly sliced marinated chicken breasts roasted alongside sweet bell peppers. Served with a creamy homemade tzatziki sauce and fresh Mediterranean toppings like cucumber, kalamata olives, feta cheese, and red onion, this dish offers a perfect balance of salty, briney, and crunchy textures. Ready in just 45 minutes, it’s a simple yet impressive meal ideal for family dinners or casual entertaining.
Ingredients
Scale
Chicken Marinade
- 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
Roasted Peppers
- 2-3 bell peppers, sliced
- Olive oil and salt, to taste
Tzatziki Sauce
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber (squeezed to remove excess 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
Additional Fillings
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, or socca)
Instructions
- Preheat Oven and Marinate Chicken: Preheat your oven to 425°F (220°C). In a bowl, combine the chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Toss well to coat and marinate for 30 minutes to infuse flavors.
- Prepare Tzatziki Sauce: While the chicken marinates, mix together the Greek yogurt, grated cucumber (squeezed to remove extra water), lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper until smooth and well combined. Chill until ready to serve.
- Roast Peppers and Chicken: On one sheet pan, toss the sliced bell peppers with olive oil and salt. On a second sheet pan, spread out the marinated chicken pieces in a single layer. Place both pans in the preheated oven and roast for 10-15 minutes until the chicken is fully cooked through and the peppers are nicely browned.
- Assemble and Serve: Arrange the roasted chicken and peppers on a large platter or sheet pan. Add the diced cucumber, red onion, kalamata olives, and feta cheese alongside the tzatziki sauce and flatbreads. Let everyone assemble their own pitas, bowls, or salads, enjoying the combination of salty, briney, crunchy, and creamy flavors.
Notes
- Use very thin strips of chicken for quicker, even cooking on the sheet pan.
- Be sure to squeeze out excess water from the grated cucumber to prevent a watery tzatziki sauce.
- Adjust lemon juice and seasoning in the tzatziki to taste for perfect balance.
- This recipe is versatile—serve with pita, naan, or socca for different textures.
- Leftovers can be stored separately in the refrigerator and assembled fresh later.
Nutrition
- Serving Size: 1 serving (approximately 1 pita with fillings)
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
