Sheet Pan Chicken Pitas
Ingredients
- Marinated Chicken
- 1 pound boneless skinless chicken breasts, sliced very thin
- 3 garlic cloves finely grated
- 1 tablespoon olive oil
- 1 –2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- Black pepper to taste
- Roasted Peppers
- 2 –3 bell peppers thinly sliced
- Olive oil as needed
- Salt to taste
- Tzatziki Sauce
- 3/4 cup plain full-fat Greek yogurt
- 1/2 cup grated cucumber squeezed dry
- 1 –2 tablespoons lemon juice
- 1 –2 tablespoons olive oil
- 1 small garlic clove grated
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- Black pepper to taste
- For Serving
- 1 fresh cucumber diced
- 1/2 red onion finely diced
- 1/2 cup sliced kalamata olives
- 1/2 cup crumbled feta cheese
- 6 pieces flatbread pita, naan, or similar
Instructions
- Marinate the Chicken: In a bowl, combine chicken with garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and black pepper. Toss well and let marinate for about 30 minutes.
- Prepare the Sauce: Stir together all tzatziki ingredients until smooth and creamy. Chill until ready to serve.
- Preheat the Oven: Heat the oven to 425°F.
- Roast the Peppers: Spread sliced peppers on a sheet pan, drizzle with olive oil, sprinkle with salt, and toss to coat.
- Roast the Chicken: Arrange the marinated chicken on a separate sheet pan in a single layer.
- Bake: Roast both pans for 10–15 minutes, until the chicken is cooked through and the peppers are tender with lightly charred edges.
- Assemble: Serve everything family-style and build pitas with chicken, peppers, fresh vegetables, olives, feta, and a generous spoonful of tzatziki.
Notes
These sheet pan chicken pitas are an easy Mediterranean-inspired dinner packed with bold flavors and fresh textures. Juicy roasted chicken, caramelized peppers, crisp veggies, and creamy tzatziki come together for a healthy, customizable meal perfect for busy weeknights or casual entertaining.