These sheet pan chicken pitas with tzatziki are a fresh, flavor-packed meal that’s perfect for busy weeknights or casual entertaining. Juicy spiced chicken and roasted peppers come together on one pan, served with cool, creamy tzatziki and warm pita bread for an easy build-your-own dinner.
Why You’ll Love This Recipe
- One-pan cooking with minimal cleanup
- Bold Mediterranean-inspired flavors
- Perfect for pitas, bowls, or salads
- Family-friendly and customizable
- Great for meal prep and leftovers
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, sliced very thin
- 3 garlic cloves, grated
- 1 tablespoon olive oil
- 1–2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon curry powder
- Black pepper, to taste
Peppers
- 2–3 bell peppers, sliced
- Olive oil and salt
Tzatziki
- ¾ cup full-fat plain Greek yogurt
- ½ cup grated cucumber, excess liquid squeezed out
- 1–2 tablespoons lemon juice
- 1–2 tablespoons olive oil
- 1 small garlic clove, grated
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- Black pepper, to taste
For Serving
- 1 diced cucumber
- ½ diced red onion
- ½ cup kalamata olives
- ½ cup feta cheese
- 6 pieces flatbread (pita, naan, or similar)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine chicken with garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and black pepper. Marinate for 30 minutes.
- In another bowl, mix all tzatziki ingredients until smooth. Chill until ready to serve.
- Toss sliced peppers with olive oil and salt and spread on a sheet pan.
- Place marinated chicken on a separate sheet pan in a single layer.
- Roast both pans for 10–15 minutes, until chicken is cooked through and peppers are lightly charred.
- Arrange chicken, peppers, tzatziki, and all toppings on a platter.
- Serve with warm pita and let everyone build their own pitas, bowls, or salads.
Tips & Tricks
- Slice chicken thinly for quick, juicy cooking
- Roast peppers on high heat for caramelized edges
- Make tzatziki ahead for deeper flavor
- Serve extra lemon wedges for brightness
Details
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Dish
- Method: Oven / Sheet Pan
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Swap chicken with turkey breast if desired
- Serve over rice or quinoa for bowls
- Use dairy-free yogurt for a dairy-free tzatziki
Nutrition (Approximate per serving, without pita)
- Calories: 340
- Protein: 32g
- Carbohydrates: 10g
- Fat: 18g
FAQ
Can I cook everything on one sheet pan?
Yes, but keep chicken and peppers separated for even cooking.
Can I make this ahead of time?
Yes, cook chicken and peppers up to 3 days ahead.
Is this recipe spicy?
Mildly spiced; adjust curry powder and pepper to taste.
What can I use instead of tzatziki?
Garlic sauce, hummus, or tahini sauce work well.
Can I grill the chicken instead?
Absolutely, grilled chicken works perfectly.
Storage
- Refrigerator: Store components separately up to 3 days
- Freezer: Chicken only, up to 2 months
- Reheating: Skillet or oven for best texture
Similar Recipes
Sheet Pan Chicken Pitas with Tzatziki
Sheet pan chicken pita recipe
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts, sliced very thin
- 3 garlic cloves grated
- 1 tablespoon olive oil
- 1 –2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon curry powder
- Black pepper to taste
Peppers
- 2 –3 bell peppers sliced
- Olive oil and salt
Tzatziki
- ¾ cup full-fat plain Greek yogurt
- ½ cup grated cucumber excess liquid squeezed out
- 1 –2 tablespoons lemon juice
- 1 –2 tablespoons olive oil
- 1 small garlic clove grated
- 1 teaspoon dried dill
- ½ teaspoon kosher salt
- Black pepper to taste
For Serving
- 1 diced cucumber
- ½ diced red onion
- ½ cup kalamata olives
- ½ cup feta cheese
- 6 pieces flatbread pita, naan, or similar
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine chicken with garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and black pepper. Marinate for 30 minutes.
- In another bowl, mix all tzatziki ingredients until smooth. Chill until ready to serve.
- Toss sliced peppers with olive oil and salt and spread on a sheet pan.
- Place marinated chicken on a separate sheet pan in a single layer.
- Roast both pans for 10–15 minutes, until chicken is cooked through and peppers are lightly charred.
- Arrange chicken, peppers, tzatziki, and all toppings on a platter.
- Serve with warm pita and let everyone build their own pitas, bowls, or salads.
Notes
- Swap chicken with turkey breast if desired
Conclusion
These sheet pan chicken pitas with tzatziki are everything you want in a weeknight meal—easy, customizable, and bursting with flavor. Whether served as pitas, bowls, or salads, this recipe is guaranteed to be a repeat favorite.