Sheet Pan Chicken Pitas with Tzatziki

sophie

5 from 1 vote

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Prep Time 20

Cook Time 30

Total Time 50

Course lunch meals

Cuisine Mediterranean

Servings 4

Calories 400 kcal

Ingredients

For the Chicken Marinade

1.5 lbs boneless skinless chicken thighs
3 cloves garlic minced
2 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil optional, for marinating

For the Roasted Vegetables

1 medium red onion sliced
2 medium bell peppers sliced
1 pint cherry tomatoes

For the Tzatziki Sauce

1 cup Greek yogurt full-fat for best texture
1 medium cucumber grated
2 tbsp fresh dill chopped
3 cloves garlic minced
2 tbsp lemon juice
Salt and pepper to taste

For Serving

4 pita bread warmed
Extra lemon wedges for garnish
Feta cheese optional

Instructions

Marinate the Chicken

In a bowl, combine minced garlic, lemon juice, dried oregano, salt, and pepper. Add the chicken thighs and mix well. Let the chicken marinate for at least 30 minutes, up to 4 hours in the fridge.

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Slice the red onion and bell peppers. Arrange the sliced vegetables and cherry tomatoes on a sheet pan.

Roast the Vegetables

Drizzle olive oil (optional) over the veggies and sprinkle with salt and pepper. Roast the veggies in the preheated oven for about 15-20 minutes.

Cook the Chicken

While the vegetables roast, heat a separate skillet on medium-high. Cook the marinated chicken thighs for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Slice into strips once done.

Make the Tzatziki Sauce

In a bowl, combine Greek yogurt, grated cucumber (squeeze out excess water), minced garlic, fresh dill, lemon juice, and a pinch of salt and pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.

Assemble the Pitas

Warm the pitas. Spread tzatziki sauce inside each pita, add slices of roasted chicken, and top with roasted vegetables. Optionally, sprinkle with feta cheese and extra fresh herbs or a squeeze of lemon.

Notes

Make-Ahead Tips:
Marinate the chicken up to 24 hours ahead of time and store it in the fridge. The tzatziki sauce can be made up to 3 days in advance and chilled.
Storage Tips:
Leftovers can be stored in the fridge for up to 3 days. Reheat the chicken and veggies in a 350°F oven for 10-15 minutes. Serve with chilled tzatziki sauce and fresh pita.
Roasted Veggies Options:
You can swap in seasonal vegetables like zucchini, eggplant, or sweet potatoes, depending on what’s available.

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