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Sheet Pan Chicken Pitas with Tzatziki

Delicious Sheet Pan Chicken Pitas with Tzatziki Made Easy

Enjoy these Sheet Pan Chicken Pitas with Tzatziki for a quick, flavorful dinner that brings the taste of the Mediterranean to your table.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts The main protein source; great for soaking up flavors.
  • 2 tablespoons Olive Oil Provides moisture and helps with roasting.
  • 2 tablespoons Lemon Juice Brightens the dish.
  • 3 cloves Garlic Fresh enhances flavor.
  • 1 teaspoon Cumin Adds an earthy undertone.
  • 1 teaspoon Smoked Paprika Delivers a smoky essence.
  • 1 teaspoon Kosher Salt Elevates all other flavors.
  • 1 teaspoon Curry Powder For a touch of depth; optional.
  • 1/2 teaspoon Black Pepper Provides warmth.
For the Peppers
  • 2 large Bell Peppers Adds color and sweetness.
For the Tzatziki
  • 1 cup Dairy-Free Yogurt Swap for creamy, lactose-free option.
  • 1 medium Cucumber Grated or chopped for texture.
  • 2 tablespoons Fresh Dill Enhances flavor profile.
  • 2 tablespoons Fresh Mint Enhances flavor profile.

Equipment

  • large mixing bowl
  • Sheet pan
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine boneless skinless chicken breasts with olive oil, lemon juice, minced garlic, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix until well coated and marinate for at least 30 minutes.
  2. While the chicken marinates, wash and slice the bell peppers into strips. Drizzle with olive oil, salt, and pepper, then toss until evenly coated.
  3. Preheat your oven to 425°F (220°C). Lightly grease a large nonstick sheet pan or line it with parchment paper.
  4. Spread the marinated chicken strips evenly on one side of the prepared sheet pan, leaving space for the peppers. Arrange the seasoned bell peppers on the other side.
  5. Roast the sheet pan in the preheated oven for about 15 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C).
  6. Prepare the tzatziki sauce by combining dairy-free yogurt, grated cucumber, dill, mint, salt, and lemon juice in a bowl. Mix well.
  7. Once cooked, slice the chicken into strips and warm the pitas if desired. Fill each pita with chicken, roasted peppers, and a generous dollop of tzatziki.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 80mgCalcium: 5mgIron: 10mg

Notes

Customizable toppings like olives or feta can enhance flavors.

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