Description
Enjoy the vibrant and bold flavors of the Mediterranean with these easy Sheet Pan Chicken Pitas with Tzatziki. This recipe features juicy, marinated chicken baked alongside fresh vegetables on a single sheet pan, paired with creamy homemade tzatziki sauce and warm pita bread. It’s a quick, colorful, and nutritious meal perfect for weeknights, meal prep, or entertaining friends and family.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs chicken breasts or thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Vegetables and Pita
- 2 medium tomatoes, chopped
- 1 medium red onion, sliced
- 4 pita breads
- Additional olive oil, for drizzling
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 medium cucumber, grated and squeezed to remove moisture
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt, to taste
- 2 tbsp fresh dill or mint, chopped
Instructions
- Prepare the Marinade and Chicken: Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Coat chicken pieces thoroughly in this marinade. Let rest for at least 15 minutes to absorb the flavors.
- Assemble the Sheet Pan: Lay the marinated chicken on a large sheet pan. Surround it with chopped tomatoes and sliced red onions. Drizzle a little olive oil over the veggies to keep them juicy during baking.
- Bake Everything Together: Preheat oven to 425°F (220°C). Bake the chicken and vegetables for 20-25 minutes until the chicken is cooked through and vegetables are tender but still vibrant.
- Make the Tzatziki Sauce: While the chicken roasts, grate the cucumber and squeeze out excess moisture. Mix cucumber into Greek yogurt with minced garlic, lemon juice, olive oil, salt, and fresh dill or mint until creamy and well combined.
- Warm the Pitas and Assemble: Warm pita breads in the oven or skillet until soft and pliable. Slice the cooked chicken and load pitas with chicken, roasted veggies, and a generous dollop of tzatziki sauce.
Notes
- Marinate chicken for at least 30 minutes or longer to deepen the flavor.
- Always squeeze excess water from cucumber to prevent watery tzatziki.
- Use room temperature ingredients for even cooking and smooth tzatziki texture.
- Rest the chicken a few minutes before slicing to keep it juicy.
- Adjust spice levels by adding chili flakes, jalapeños, or smoked paprika if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita with fillings
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Sheet Pan Chicken Pitas, Tzatziki, Mediterranean Chicken, One Pan Dinner, Easy Weeknight Meal, Greek Recipe