Chicken Pitas with Tzatziki Sauce

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, feta cheese with an easy homemade tzatziki sauce. Other optional toppings that would be tasty, simply add fresh cucumber and kalamata olives.

It’s comforting, light, creamy and of course filling. But mostly crunchy and fresh.

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to eating. You’ve got the crunch of the peppers, and the cool-creaminess of the cheese and the puckery-briney of the sauce all happening in one big joyful bite.

Ingredients:

Chicken:

  • 1 lb. boneless skinless chicken breasts, cut into very thin strips
  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 1–2 tablespoons lemon juice
  • 1 teaspoon each of cumin, smoked paprika, and kosher salt
  • 1/2 teaspoon curry powder
  • black pepper to taste

Peppers:

  • 2–3 bell peppers, sliced
  • olive oil and salt

Tzatziki:

  • 3/4 cup full-fat plain Greek yogurt
  • 1/2 cup grated cucumber (about one half of a large cucumber)
  • 1–2 tablespoons lemon juice
  • 1–2 tablespoons olive oil
  • 1 small clove garlic, grated 
  • 1 teaspoon dried dill 
  • 1/2 teaspoon kosher salt
  • pepper to taste

Other optional:

  • diced cucumbers
  • diced red onion
  • kalamata olives
  • feta cheese
  • some kind of flatbread (pita, naan, socca)

Directions:

  • Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
  • Mix all tzatziki ingredients.
  • On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
  • Serve chicken, peppers, sauce, and all the other fixings on a big platter and everyone can build their own pitas / bowls / salads.

Enjoy – see you in the Kitchen!

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