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Sheet Pan Chicken Pitas with Tzatziki Recipe

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4.9 from 132 reviews

This Sheet Pan Chicken Pitas recipe offers a quick and flavorful lunch meal prep idea featuring marinated roasted chicken and vibrant vegetables served in warm pita bread with a refreshing homemade tzatziki sauce. Perfect for an easy weeknight dinner or meal prepping ahead, the combination of tender chicken, roasted bell peppers, zucchini, and cherry tomatoes pairs beautifully with creamy Greek yogurt sauce and savory toppings like feta and Kalamata olives.

Ingredients

Marinade & Chicken

  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chicken (amount not specified, assume 1.5 pounds boneless, skinless chicken breasts or thighs)

Roasted Vegetables

  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Pitas & Toppings

  • 6 pita breads

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Toppings

  • Feta cheese, crumbled
  • Kalamata olives, pitted and halved
  • Fresh parsley, chopped

Instructions

  1. Make the Marinade and Marinate Chicken: Whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a bowl. Add the chicken pieces and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours for maximum flavor.
  2. Prepare Vegetables: Preheat the oven to 400°F (200°C). In a large bowl, toss sliced red and yellow bell peppers, red onion, zucchini, and halved cherry tomatoes with olive oil, salt, and black pepper to ensure an even coating.
  3. Arrange and Roast on Sheet Pan: Line a large sheet pan with parchment paper. Arrange marinated chicken on one side of the pan and the prepared vegetables on the other side. Roast in the oven for 20 to 25 minutes, tossing the vegetables halfway through, until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
  4. Make the Tzatziki Sauce: While the chicken and vegetables roast, combine Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, fresh dill, salt, and black pepper in a bowl. Mix thoroughly and chill in the refrigerator for at least 15 minutes to let the flavors meld.
  5. Warm Pitas and Assemble: Warm the pita breads briefly in the oven or on a skillet until soft and pliable. Spread a generous amount of tzatziki sauce inside each pita, then fill with roasted chicken and vegetables. Top with crumbled feta cheese, halved Kalamata olives, and chopped fresh parsley for added flavor and texture. Serve immediately.

Notes

  • For best results, marinate the chicken for at least 1 hour to infuse more flavor.
  • If you prefer, substitute chicken thighs for chicken breasts for juicier meat.
  • You can prepare the tzatziki sauce a day ahead; it keeps well refrigerated.
  • Feel free to add other vegetables like mushrooms or eggplant based on preference.
  • To make this recipe gluten-free, substitute pita bread with gluten-free flatbreads or wraps.
  • Leftovers store well in the refrigerator for up to 3 days; reheat chicken and vegetables before assembling.

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