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Sheet Pan Chicken Pitas with Tzatziki Recipe

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5 from 117 reviews

This Sheet Pan Chicken Pitas recipe is a quick and delicious lunch meal prep idea featuring marinated chicken and vibrant roasted vegetables all cooked together on one sheet pan. Served in warm pita bread with fresh, tangy tzatziki sauce, crumbled feta, olives, and parsley, it offers a perfect balance of Mediterranean flavors and an easy, wholesome meal.

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 pieces (amount not specified—assumed 1.5 to 2 pounds)

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
  • Feta cheese, crumbled (about 1/2 cup)
  • Kalamata olives, pitted and halved (about 1/3 cup)
  • Fresh parsley, chopped (2 tablespoons)

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

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add chicken pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow flavors to infuse.
  2. Prepare the Vegetables: Preheat your oven to 400°F (200°C). In a separate bowl, toss the sliced red and yellow bell peppers, red onion, zucchini, and halved cherry tomatoes with olive oil, salt, and pepper to evenly coat.
  3. Arrange on Sheet Pan and Roast: Line a large sheet pan with parchment paper for easy cleanup. Arrange the marinated chicken pieces on one side of the pan and the tossed vegetables on the other side. Roast in the preheated oven for 20 to 25 minutes, tossing the vegetables halfway through cooking, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  4. Make the Tzatziki Sauce: While the chicken and vegetables roast, combine plain Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper in a bowl. Mix well and refrigerate for at least 15 minutes to let the flavors meld.
  5. Warm the Pita Breads and Assemble: Warm the pita breads 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, Kalamata olives, and chopped fresh parsley. Serve immediately for best flavor and texture.

Notes

  • Marinating the chicken for longer than 30 minutes (up to 4 hours) enhances flavor and tenderness.
  • Ensure cucumber is well squeezed for the tzatziki to avoid watery sauce.
  • Adjust seasoning to taste, especially salt and pepper, before serving.
  • For a vegetarian version, substitute chicken with seasoned and roasted chickpeas or falafel.
  • Leftovers can be refrigerated up to 3 days and refrigerated pita can be refreshed by warming before eating.

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