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.
Yield
4
Time
45 minutes
Ingredients
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
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)
Instructions
Step 1
Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
Step 2
Mix all tzatziki ingredients.
Step 3
On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
Step 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.
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