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Sheet Pan Chicken Pitas with Tzatziki

Savory Sheet Pan Chicken Pitas with Tzatziki Bliss

Delicious Sheet Pan Chicken Pitas with Tzatziki that combine marinated chicken and roasted veggies for a quick Mediterranean feast.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Breasts Chicken thighs can be used for a juicier bite.
  • 2 tablespoons Olive Oil Avocado oil makes a great substitute.
  • 2 tablespoons Lemon Juice Lime juice is a delightful alternative.
  • 3 cloves Garlic Minced fresh garlic gives the best taste.
  • 1 teaspoon Cumin Adjust based on your spice preference.
  • 1 teaspoon Smoked Paprika Feel free to use regular paprika for less heat.
  • 1 teaspoon Curry Powder Adjust for a bolder taste if desired.
  • 1 teaspoon Kosher Salt Adjust to personal taste.
  • 1 teaspoon Black Pepper Adjust to personal taste.
For the Vegetables
  • 2 cups Bell Peppers Slice into strips or chunks.
For the Tzatziki Sauce
  • 1 cup Greek Yogurt Choose dairy-free yogurt for a vegan option.
  • 1 cup Grated Cucumber Squeeze out excess moisture.
  • 2 tablespoons Fresh Herbs (dill or mint) Get creative with your herb choice.
  • 1 tablespoon Additional Lemon Juice Can replace with more garlic if preferred.
For Serving
  • 4 pieces Pitas or Naan Serve on a salad or over grains.
  • Additional Toppings Feta, olives, or sliced cucumbers to elevate your pitas.

Equipment

  • large bowl
  • Sheet Pan
  • parchment paper
  • Medium Bowl

Method
 

Marinating and Baking
  1. In a large bowl, combine chicken breasts with olive oil, lemon juice, garlic, cumin, smoked paprika, curry powder, kosher salt, and black pepper. Let marinate for at least 30 minutes, up to 2 hours.
  2. Prepare vegetables by washing and slicing bell peppers. Arrange in a separate bowl, drizzle with olive oil, and season with salt and pepper.
  3. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. Spread marinated chicken and prepared vegetables in a single layer.
  4. Bake in the preheated oven for 15-20 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
Making Tzatziki
  1. In a medium bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, and fresh herbs. Stir well and adjust seasoning.
Serving
  1. Let the chicken rest for a few minutes, then fill warm pitas or naan with chicken and roasted vegetables. Top with tzatziki and additional toppings.

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 100mgIron: 2mg

Notes

This recipe is perfect for meal prep and can be customized with various toppings and vegetables for extra flavor.

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