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Sheet Pan Chicken Pitas with Tzatziki

Sheet Pan Chicken Pitas with Tzatziki
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Enjoy the vibrant and fresh Mediterranean flavors with this easy Sheet Pan Chicken Pitas with Tzatziki recipe. Tender, marinated chicken breasts or thighs are roasted alongside colorful bell peppers and red onion, then wrapped in warm pita bread and topped with a creamy, tangy homemade tzatziki sauce. This quick and nutritious meal is perfect for busy weeknights and offers a delightful combination of textures and flavors that the whole family will love.

Ingredients

Scale

Chicken and Vegetables

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 tbsp olive oil
  • 1 lemon (juice and zest)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1 medium cucumber, grated and drained
  • 1–2 cloves garlic, minced
  • 1 tbsp fresh dill or mint, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste

To Serve

  • 4–6 pita breads, warmed
  • Optional garnishes: fresh parsley, chopped tomatoes, sliced red onions, crumbled feta cheese

Instructions

  1. Prepare the Marinade and Chicken: Combine 2 tbsp olive oil, juice and zest of 1 lemon, 3 minced garlic cloves, 1 tsp dried oregano, salt, and pepper in a bowl. Toss the chicken breasts or thighs in this marinade, ensuring they are well coated. Let them soak in the flavors for at least 15 minutes, or up to 2 hours for more depth.
  2. Chop the Vegetables: Slice the red and yellow bell peppers and red onion into strips or bite-sized pieces, making sure the cuts are even to ensure uniform cooking.
  3. Arrange on the Sheet Pan: Spread the marinated chicken and sliced vegetables evenly across a lined sheet pan, arranging them in a single layer for even roasting.
  4. Roast Until Perfect: Place the sheet pan in a preheated oven at 425°F (220°C) and roast for 20-25 minutes. Flip the chicken and vegetables halfway through roasting to get golden, cooked-through chicken and tender, caramelized veggies.
  5. Make the Tzatziki Sauce: While the chicken roasts, grate the cucumber and squeeze out excess water thoroughly. Mix the drained cucumber with 1 cup Greek yogurt, 1-2 minced garlic cloves, 1 tbsp chopped fresh dill or mint, 1 tbsp lemon juice, 1 tbsp olive oil, salt, and pepper to create a creamy, refreshing tzatziki sauce.
  6. Warm the Pita and Assemble: Heat pita bread in the oven or on a skillet until soft and pliable. Layer roasted chicken, veggies, and a generous dollop of tzatziki inside each pita. Add optional garnishes such as fresh parsley, chopped tomatoes, sliced red onions, or crumbled feta cheese before serving.

Notes

  • Marinate Longer: For juicier, more flavorful chicken, marinate for up to 2 hours or overnight.
  • Drain Cucumber Well: Remove excess moisture from grated cucumber to prevent watery tzatziki.
  • Even Slices: Cut vegetables uniformly to ensure even roasting.
  • Use a Wire Rack (Optional): Place chicken on a wire rack over the sheet pan for extra crispness.
  • Rest Chicken Post-Roast: Let chicken rest a few minutes after roasting to lock in juices.

Nutrition

Keywords: sheet pan chicken, pitas, tzatziki, Mediterranean, easy weeknight meal, healthy chicken recipe, one-pan dinner

Find it online: https://eazyummy.com/sheet-pan-chicken-pitas-with-tzatziki/