Name: Sheet Pan Chicken Pitas with Tzatziki Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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 cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon curry powder; Black pepper to taste; 2–3 bell peppers, sliced; Olive oil; Salt; 3/4 cup full-fat plain Greek yogurt; 1/2 cup grated cucumber (squeezed to remove excess water); 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; 1 diced cucumber; 1/2 diced red onion; 1/2 cup kalamata olives; 1/2 cup feta cheese; 6 pieces of flatbread (pita, naan, or socca)

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If you’re searching for something that’s bursting with bright Mediterranean flavors and comes together effortlessly, you’re going to love this Sheet Pan Chicken Pitas with Tzatziki Recipe. Imagine tender, marinated chicken and roasted peppers paired with crisp cucumbers, tangy feta, salty olives, and a creamy, homemade tzatziki that ties it all together beautifully. It’s a vibrant celebration of textures and tastes that’s perfect for sharing any night of the week.

Ingredients You’ll Need

A white tray lined with white paper holds four main sections. On the left side, there are cooked sliced red and orange peppers with a soft shiny texture beside three lemon slices. Below the peppers, a white bowl filled with a creamy white sauce with small green herbs sits with a silver spoon inside. To the right of the sauce, a small white bowl contains small pieces of chopped red onion. At the top center, a small white bowl is filled with dark purple olives. To the right side, a larger white bowl contains small green cucumber cubes. On the bottom right, a thick layer of golden brown cooked meat strips covers the tray. Two woman's hands hold the tray from the sides, and the tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting this dish on your table is surprisingly simple thanks to a handful of fresh, reliable ingredients that each play a starring role. Every element—from the spiced chicken to the cooling tzatziki—brings something essential to the plate, whether it’s savory depth, refreshing crunch, or a pop of color.

1 lb. boneless skinless chicken breasts, cut into very thin strips: Thin strips mean quick roasting and maximum flavor absorption from the marinade.
3 cloves garlic, grated: Garlic adds that irresistible aroma and a subtle kick throughout the chicken.
1 tablespoon olive oil: Helps the chicken and peppers roast beautifully and keeps everything tender.
1–2 tablespoons lemon juice: Brightens the marinade and tzatziki with fresh acidity.
1 teaspoon cumin: Brings a warm earthiness that complements the Mediterranean profile.
1 teaspoon smoked paprika: Adds a smoky depth that’s utterly addictive.
1 teaspoon kosher salt: Essential for seasoning and balancing all the flavors perfectly.
1/2 teaspoon curry powder: An unexpected twist that lends complexity without overpowering.
Black pepper to taste: Just enough pepper to enhance the savory notes.
2–3 bell peppers, sliced: Roasting these develops their sweetness and adds vibrant color.
Olive oil and salt (for peppers): Keeps peppers tender with a hint of seasoning.
3/4 cup full-fat plain Greek yogurt: The creamy base of the tzatziki that’s rich and cooling.
1/2 cup grated cucumber (squeezed dry): Adds fresh crunch and moisture to the tzatziki without watering it down.
1–2 tablespoons lemon juice (for tzatziki): Invigorates the yogurt with tangy zing.
1–2 tablespoons olive oil (for tzatziki): Smooths the sauce and rounds out the flavors.
1 small clove garlic, grated: Just a whisper of garlic to brighten the tzatziki.
1 teaspoon dried dill: The herbaceous note that makes tzatziki unmistakably Greek.
1/2 teaspoon kosher salt (for tzatziki): Balances the sauce perfectly.
Pepper to taste (for tzatziki): Adds gentle warmth to the cool dip.
1 diced cucumber: For a fresh, crisp textural contrast when assembling your pitas.
1/2 diced red onion: Provides sharpness and crunch to each bite.
1/2 cup kalamata olives: Salty and briny, these olives add bursts of richness.
1/2 cup feta cheese: Crumbly and tangy, the perfect cheese for Mediterranean dishes.
6 pieces flatbread (pita, naan, or socca): Your vehicle for all the delicious fillings—soft, warm, and inviting.

How to Make Sheet Pan Chicken Pitas with Tzatziki Recipe

Step 1: Marinate the Chicken

Start by mixing the chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper in a bowl. This simple marinade is where your chicken begins to soak in all that fantastic flavor. Let it rest for 30 minutes to ensure every bite is tender and richly seasoned.

Step 2: Prepare the Tzatziki Sauce

While the chicken marinates, combine full-fat Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, dried dill, kosher salt, and pepper in a bowl. Stir gently until smooth and creamy. This fresh and cooling tzatziki is a game changer, adding a bright, herby tang that perfectly complements the roasted chicken and veggies.

Step 3: Roast the Peppers and Chicken

Preheat your oven to 425 degrees Fahrenheit. On one sheet pan, toss the sliced bell peppers with olive oil and a pinch of salt, spreading them out evenly. On a second sheet pan, arrange the marinated chicken strips in a single layer. Roast both pans for 10 to 15 minutes, until the chicken is cooked through and peppers are beautifully browned and slightly caramelized. This method keeps everything juicy while adding a delicious char.

Step 4: Assemble Your Pitas

Lay out your flatbreads and invite everyone to build their own plates. Start with a base of chicken and roasted peppers, then add diced cucumber, red onion, kalamata olives, and crumbled feta. Finish with a generous dollop of the homemade tzatziki sauce. The combination of salty, briny, creamy, and crunchy makes every bite joyful.

How to Serve Sheet Pan Chicken Pitas with Tzatziki Recipe

The image shows a large rectangular green tray filled with three main layers of food. On the top half, there is a pile of golden-brown cooked chicken pieces with a slightly crispy texture. Below the chicken, there is a layer of sautéed red, yellow, and orange bell pepper strips mixed together, looking soft and shiny. On the top right corner of the tray, there is a small white bowl filled with small, green cucumber cubes. The tray is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish, sprinkle fresh herbs like chopped parsley or mint on top just before serving. A squeeze of fresh lemon juice adds an exciting burst of brightness, and a drizzle of extra virgin olive oil amps up the richness. These little touches turn a simple meal into a feast for the senses.

Side Dishes

Sheet Pan Chicken Pitas with Tzatziki Recipe pairs wonderfully with light, Mediterranean-inspired sides like a crisp Greek salad or warm roasted potatoes. A side of lemony couscous or a simple tabbouleh also complements the flavors perfectly and keeps the meal balanced and satisfying.

Creative Ways to Present

For a fun twist, serve everything deconstructed on a large platter or even directly on a sheet pan for a casual family-style meal. Alternatively, use warm naan or socca instead of pita for a subtle change in texture. You can also build hearty bowls instead of pita sandwiches, layering all the components over mixed greens for a fresh, wholesome dinner.

Make Ahead and Storage

Storing Leftovers

After enjoying your Sheet Pan Chicken Pitas with Tzatziki Recipe, store leftover chicken, roasted peppers, and sauce separately in airtight containers in the fridge. Everything will stay fresh for up to 3 days, making it easy to reassemble for quick lunches or dinners.

Freezing

If you want to save some for later, freeze the cooked chicken and peppers (without the sauce) in a freezer-safe container. They will keep well for up to 2 months. Thaw overnight in the fridge and reheat gently before serving with fresh toppings and tzatziki.

Reheating

To bring leftovers back to life, warm chicken and peppers in the oven or on the stove until hot but still juicy. Avoid microwaving tzatziki; instead, serve it cold or at room temperature with the reheated ingredients for that perfect contrast of flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer more juiciness and a richer flavor. Just make sure to slice them thinly like the breasts so they cook evenly in the sheet pan.

Is there a way to make this recipe dairy-free?

Yes, you can swap the Greek yogurt in the tzatziki for a dairy-free alternative like coconut or almond yogurt. The texture will be slightly different, but the refreshing zest remains.

How spicy is this Sheet Pan Chicken Pitas with Tzatziki Recipe?

The spice level is mild and approachable thanks to the balance of spices like smoked paprika and curry powder. You can always add a pinch of chili flakes to the marinade if you want a little heat.

Can I prepare this recipe for meal prep?

Definitely! The chicken and peppers roast well ahead of time, and the tzatziki keeps nicely too. Just keep components separate until serving to maintain the freshest textures.

What type of flatbread works best?

Pita is classic for sure, but naan or socca both work beautifully too. Choose what you love or what you have on hand—each adds its own unique flair to the pitas.

Final Thoughts

This Sheet Pan Chicken Pitas with Tzatziki Recipe is truly one of those meals that feels like a celebration every time you make it. It’s so easy to prepare yet packed with bright, fresh flavors that impress without stress. Gather your ingredients, invite your friends or family, and enjoy building these mouthwatering pitas together. You’ll quickly see why this has become one of my cherished go-to dinners.