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Sheet Pan Chicken Pitas with Tzatziki

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Calories: 529
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb. boneless skinless chicken breasts, cut into 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
  • 3/4 cup full-fat plain Greek yogurt
  • 1/2 cup grated cucumber (give them a quick squeeze over the sink to get rid of extra 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
  • 1 diced cucumber
  • 1/2 diced red onion
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese
  • 6 pieces of some kind of flatbread (pita, naan, socca)

Method
 

  1. Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
  2. Mix all tzatziki ingredients.
  3. On a sheet pan, toss the peppers with olive oil and salt. Bake for 20 minutes, stir them and move to one side, place chicken on the other side of the sheet pan. Bake both together for another 10 minutes.
  4. 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.

Nutrition

Serving: 1gCalories: 529kcalCarbohydrates: 55.9gProtein: 32.1gFat: 20.1gSaturated Fat: 5.6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70.9mgSodium: 1183.9mgPotassium: 400mgFiber: 4.1gSugar: 8.8gVitamin A: 200IUVitamin C: 25mgCalcium: 100mgIron: 3mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F; the chicken should be golden brown and slightly charred on the edges for added flavor.
  • To prevent dryness, don’t skip the marination step—30 minutes is great, but if you have time, let it marinate for a few hours for even more juicy flavor.
  • If you're short on time, feel free to use store-bought tzatziki or rotisserie chicken; both options save prep time without sacrificing flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in the oven or microwave, adding a splash of water to keep the chicken moist.
  • For a vibrant kick, consider adding fresh herbs like parsley or mint to your tzatziki or as a garnish; they'll brighten the flavors beautifully.

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