Sheet Pan Chicken Pitas with Tzatziki

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DESCRIPTION

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.


INGREDIENTS

Chicken:

  • 1 lb. boneless skinless chicken breasts, cut into very thin strips
  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 12 tablespoons lemon juice
  • 1 teaspoon each of cuminsmoked paprika, and kosher salt
  • 1/2 teaspoon curry powder
  • black pepper to taste

Peppers:

  • 23 bell peppers, sliced
  • olive oil and salt

Tzatziki:

  • 3/4 cup full-fat plain Greek yogurt
  • 1/2 cup grated cucumber (about one half of a large cucumber)
  • 12 tablespoons lemon juice
  • 12 tablespoons olive oil
  • 1 small clove garlic, grated
  • 1 teaspoon dried dill 
  • 1/2 teaspoon kosher salt
  • pepper to taste

Other:

  • diced cucumbers
  • diced red onion
  • kalamata olives
  • feta cheese
  • some kind of flatbread (pita, naan, socca)

INSTRUCTIONS

  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. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
  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.

NOTES

Freezer Meal Version

  1. Toss Together:
    1 lb. boneless skinless chicken breasts, cut into very thin strips
    2–3 bell peppers, sliced
    3 cloves garlic, grated
    1 tablespoon olive oil
    1–2 tablespoons lemon juice
    1 teaspoon each: cumin, smoked paprika, kosher salt
    1/2 teaspoon curry powder
    black pepper to taste
  2. Freeze: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer.
  3. Bake from frozen: 425 degrees for 20 minutes
  4. Final Step: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!

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