Name: Sheet Pan Chicken Pitas with Tzatziki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts, cut into strips; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; 1 red onion, sliced; 1 red bell pepper, sliced; 4 pita breads; 1 cup cherry tomatoes, halved; ½ cup sliced cucumber; 1 cup tzatziki sauce (homemade or store-bought); Fresh parsley, chopped (for garnish)

Hey y'all! If you're craving a meal that's equal parts flavorful, fresh, and fuss-free, these Sheet Pan Chicken Pitas with Tzatziki are about to blow you away. Juicy, garlic-marinated chicken, crisp veggies, and soft warm pitas all come together with a creamy homemade tzatziki sauce – all baked on one pan for ultimate convenience. This recipe is spot-on for busy weeknights, meal prep, or laid-back gatherings. Let's get cooking!

Why You'll Love This

Minimal cleanup with everything cooked on a single Sheet pan.
Greek-inspired flavors that are bright, zesty, and crave-worthy.
Perfect for meal prep or feeding a crowd in a snap.
Balanced, wholesome ingredients packed with protein and veggies.
Customizable for any dietary preference or taste!

Ingredients

For the Chicken:
1 ½ pounds boneless, skinless chicken breasts or thighs, cut in 1-inch strips
2 tablespoons olive oil
3 cloves garlic, minced
1 lemon, zested and juiced
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon smoked paprika
¾ teaspoon kosher salt
½ teaspoon black pepper
1 red onion, sliced thick
1 red bell pepper, sliced thick
1 yellow bell pepper, sliced thick
For the Tzatziki:
1 cup plain Greek yogurt
½ cup cucumber, grated and squeezed dry
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon kosher salt
To Serve:
6 soft pita bread rounds
1 cup cherry tomatoes, halved
½ cup crumbled feta
Fresh parsley or mint, for garnish

Directions

Prep and Marinate the Chicken

In a large bowl, whisk together olive oil, garlic, lemon zest and juice, red wine vinegar, oregano, paprika, salt, and pepper.
Add the chicken strips and toss to coat. Marinate for at least 15 minutes (up to overnight for deeper flavor).

Arrange on Sheet Pan

Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
Spread marinated chicken, onions, and peppers in an even layer on the pan.

Roast Everything

Roast in the preheated oven for 22-25 minutes, stirring halfway, until chicken is cooked through and vegetables are tender with caramelized edges.

Make the Tzatziki

While chicken roasts, combine Greek yogurt, cucumber, dill, lemon juice, garlic, and salt in a bowl. Mix well and refrigerate until ready to serve.

Warm the Pitas

Wrap pita rounds in foil and warm in the oven for the last 5 minutes of roasting time, or toast in a skillet until soft and pliable.

Assemble and Serve

Stuff warm pita breads with roasted chicken and veggies, add cherry tomatoes, spoon over a generous dollop of tzatziki, and sprinkle with feta and fresh herbs.

Notes

For juiciest chicken, avoid overcooking – check for doneness at the minimum time.
If using store-bought tzatziki, add some fresh dill and lemon to boost flavor.
Chill tzatziki for at least 15 minutes for optimal flavor melding.

Variations

Spicy Chicken Pitas: Add ½ teaspoon cayenne or chili flakes to the marinade.
Vegetarian Version: Swap chicken for drained canned chickpeas or tofu, prepared as above.
Lamb Pitas: Substitute chicken with sliced lamb shoulder or ground lamb for a heartier twist.

Required Equipment

Baking sheet (sheet pan)
Parchment paper or foil
Mixing bowls
Chef’s knife and cutting board
Spatula or tongs

Storage Instructions

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 4 days.
Tzatziki will keep refrigerated for 3 days; stir before serving.
Keep pita bread wrapped and store at room temperature for 1-2 days.

Suggested Pairings and Serving Recommendations

Serve with a crisp Greek salad or roasted potatoes for a classic meal.
Add olives or pickled red onions for extra briny bite.
Pair with a chilled glass of white wine or sparkling water with lemon.

Pro Tips for Best Results

Let chicken sit out for 10 minutes before roasting for more even cooking.
Squeeze as much liquid from cucumber as possible for creamy, non-watery tzatziki.
Don’t overcrowd the pan – spread ingredients out to ensure caramelization.

FAQ

Can I use boneless chicken thighs instead of breasts?: Absolutely! Thighs are extra juicy and work perfectly in this recipe.
How do I prevent soggy vegetables?: Spread vegetables in a single, even layer and avoid crowding the pan.
Can I make this recipe dairy-free?: Yes! Use a non-dairy yogurt for the tzatziki and skip the feta cheese.

Prep Time

15 minutes (plus optional marinating time)

Cook Time

25 minutes

Total Time

40 minutes