Sheet Pan Chicken Pitas with Tzatziki Recipe

Introduction

These Sheet Pan Chicken Pitas with Tzatziki bring together juicy, flavorful chicken and roasted bell peppers for an easy and satisfying meal. With a creamy homemade tzatziki sauce and plenty of fresh toppings, this dish is perfect for sharing and customizing.

Ingredients

• 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 (for roasting peppers)
• 3/4 cup full-fat plain Greek yogurt
• 1/2 cup grated cucumber (squeezed to remove excess water)
• 1-2 tablespoons lemon juice (for tzatziki)
• 1-2 tablespoons olive oil (for tzatziki)
• 1 small clove garlic, grated (for tzatziki)
• 1 teaspoon dried dill
• 1/2 teaspoon kosher salt (for tzatziki)
• Pepper to taste (for tzatziki)
• 1 diced cucumber (for serving)
• 1/2 diced red onion
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• 6 pieces of flatbread (pita, naan, socca)

Instructions

1. Step 1: Preheat the 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. Let it marinate for 30 minutes.
2. Step 2: Mix together the tzatziki sauce ingredients: Greek yogurt, grated cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper. Stir until well combined and set aside.
3. Step 3: Toss the sliced bell peppers with olive oil and a pinch of salt on a sheet pan. Spread the marinated chicken pieces evenly on a second sheet pan.
4. Step 4: Roast both the peppers and chicken in the oven for 10-15 minutes, until the chicken is cooked through and the peppers start to brown.
5. Step 5: Arrange the cooked chicken, roasted peppers, tzatziki sauce, diced cucumber, red onion, kalamata olives, and feta cheese on a large platter or sheet pan. Warm the flatbread and let everyone build their own pitas, bowls, or salads with the toppings.

Tips & Variations

• For extra flavor, marinate the chicken overnight and let the spices soak in.
• Use a mix of colored bell peppers for a vibrant presentation.
• Try adding fresh herbs like mint or parsley to the tzatziki for a refreshing twist.
• Swap out flatbread for leafy greens to make a low-carb salad option.

Storage

Store any leftover chicken, roasted peppers, and tzatziki in airtight containers in the refrigerator for up to 3 days. Keep flatbreads separate at room temperature or wrapped in foil. Reheat chicken and peppers gently in the oven or microwave before serving. Tzatziki is best served cold and should not be overheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time slightly, as thighs may need a few more minutes to cook through.

How do I prevent the tzatziki from becoming watery?

Make sure to squeeze excess moisture from the grated cucumber before adding it to the yogurt. This step keeps the sauce thick and creamy.

Sheet Pan Chicken Pitas with Tzatziki Recipe

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★★★★★

4.8 from 84 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A vibrant and easy-to-make Sheet Pan Chicken Pitas recipe featuring marinated chicken strips, roasted bell peppers, and a creamy homemade tzatziki sauce. Perfect for a flavorful Mediterranean-inspired meal where everyone can assemble their own pitas with fresh toppings like cucumbers, olives, feta, and red onions.

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Ingredients

Scale 1x2x3x

For the 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

For the Roasted Peppers

• 2–3 bell peppers, sliced
• Olive oil
• Salt

For the 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 Toppings and Serving

• 1 diced cucumber
• 1/2 diced red onion
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• 6 pieces of flatbread (pita, naan, or socca)

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Instructions

1. Prepare the marinade: In a bowl, combine the thinly sliced chicken breasts with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix well to coat all pieces evenly. Marinate for 30 minutes to allow flavors to meld.
2. Make the tzatziki sauce: While the chicken marinates, mix together full-fat Greek yogurt, grated cucumber (after squeezing out excess water), lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper in a bowl. Stir until smooth and refrigerate until serving.
3. Roast peppers and chicken: Preheat the oven to 425°F (220°C). On one sheet pan, toss sliced bell peppers with olive oil and salt. On a separate sheet pan, arrange the marinated chicken strips. Roast both pans for 10-15 minutes until the chicken is fully cooked and the peppers are nicely browned.
4. Assemble and serve: On a large platter (or use a sheet pan), arrange the roasted chicken, peppers, tzatziki sauce, diced cucumber, red onion, kalamata olives, and feta cheese alongside the flatbreads. Allow everyone to build their own pitas or bowls with the assorted toppings for a fun and interactive meal experience.

Notes

• Make sure to squeeze the grated cucumber well to avoid watery tzatziki.
• You can substitute flatbreads with wraps, naan, or gluten-free alternatives.
• Leftover chicken can be refrigerated for up to 3 days and tastes great in salads or sandwiches.
• Adjust the amount of lemon juice and garlic in the tzatziki to your taste preference.
• For a spicier version, add a pinch of cayenne pepper to the chicken marinade.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: sheet pan chicken, chicken pitas, tzatziki sauce, Mediterranean chicken, roasted peppers, easy chicken recipe, healthy dinner, Greek yogurt sauce