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Sheet Pan Chicken Pitas with Tzatziki

Sheet pan chicken pita recipe
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Prep Time 15 minutes
Course Main Dish
Cuisine American, Mediterranean-Inspired

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