Description
This Sheet Pan Chicken Pitas with Tzatziki recipe offers a quick, flavorful meal with juicy marinated chicken, roasted bell peppers, and a refreshing homemade tzatziki sauce. Perfect for a hands-on dinner, everyone can assemble their own pitas or bowls with fresh cucumber, kalamata olives, feta cheese, and tangy yogurt sauce. The combination of cumin, smoked paprika, and curry powder creates a well-rounded seasoning that elevates the chicken, roasted to perfection in the oven alongside sweet bell peppers.
Ingredients
Chicken Marinade
- 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 cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- Black pepper to taste
Roasted Peppers
- 2-3 bell peppers, sliced
- Olive oil
- Salt
Tzatziki Sauce
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber, squeezed to remove excess 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
Additional Fixings
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread (pita, naan, or socca)
Instructions
- Marinate the Chicken: In a bowl, combine chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix well to coat all pieces evenly. Cover and let marinate for 30 minutes to infuse flavors.
- Prepare Tzatziki Sauce: In a separate bowl, mix together the Greek yogurt, grated and drained cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper. Stir well until smooth and refrigerate until ready to serve.
- Roast Peppers and Chicken: Preheat the oven to 425°F (220°C). On one sheet pan, toss sliced bell peppers with olive oil and salt. On a second sheet pan, spread the marinated chicken pieces in a single layer. Roast both pans in the oven for 10 to 15 minutes, or until the chicken is cooked through and the peppers are nicely browned and tender.
- Assemble and Serve: Arrange the cooked chicken, roasted peppers, tzatziki sauce, diced cucumber, red onion, kalamata olives, and feta cheese on a large platter or sheet pan. Provide flatbreads for everyone to build their own pitas, bowls, or salads, enjoying a variety of salty, briny, crunchy, and creamy flavors.
Notes
- For a lighter version, use low-fat Greek yogurt instead of full-fat.
- Ensure the cucumber is well drained for the tzatziki to avoid a watery sauce.
- Marinating the chicken longer (up to 2 hours) will enhance the flavor but is not necessary.
- Substitute flatbread with gluten-free options if needed to accommodate dietary restrictions.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat the chicken and peppers before serving.
