Sheet Pan Chicken Pitas with Tzatziki

January 22, 2020

Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

marinated, spiced, flash-roasted chicken
roasted bell peppers
diced fresh cucumber
kalamata olives
feta cheese
olive oil, salt, pepper, lemon juice
tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

Sheet pan chicken pitas served on a sheet pan.

How to Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style! Clear and simple.

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

Watch It Come Together

Step 1: Marinate chicken. Start this first, because then you can work on the other stuff while the FLAVORS GET BIG.

Step 2: Make a tzatziki. Bonus: you can dip into it with chips while you wait for everything else to be done. No? Just me?

Step 3: Roast chicken and peppers.

Step 4: Assemble with everything you love in this world (namely, cucumbers, red onions, feta, olives, and lemon juice) and get to work on your bowl / salad / sandwich platter.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Sheet Pan Chicken Pitas with Tzatziki

Author: Lindsay
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4-6 servings

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Description

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Ingredients

Chicken:

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 each of cumin, smoked paprika, and kosher salt
1/2 teaspoon curry powder
black pepper to taste

Peppers:

2–3 bell peppers, sliced
olive oil and salt

Tzatziki:

3/4 cup full-fat plain Greek yogurt
1/2 cup grated cucumber (about one half of a large cucumber)
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

Other:

diced cucumbers
diced red onion
kalamata olives
feta cheese
some kind of flatbread (pita, naan, socca)

Instructions

Mix chicken ingredients in a bowl. Marinate for 30 minutes.
Preheat the oven to 425 degrees.
Mix all tzatziki ingredients.
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.
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.