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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
