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 cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- Black pepper to taste
Peppers:
- 2–3 bell peppers, sliced
- Olive oil
- Salt
Tzatziki:
- 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
Other:
- 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)
Instructions
- Preheat and Marinate: Preheat your oven to 425°F (220°C). In a bowl, combine the chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Mix thoroughly to coat and let marinate for 30 minutes to enhance the flavors.
- Prepare Tzatziki Sauce: While the chicken marinates, mix together all tzatziki ingredients: Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and black pepper. Stir well and refrigerate until ready to serve.
- Roast Peppers and Chicken: On a sheet pan, toss sliced bell peppers with olive oil and salt. On a separate sheet pan, arrange the marinated chicken pieces in a single layer. Place both pans in the preheated oven and roast for 10-15 minutes, or until the chicken is cooked through and the peppers are tender and slightly browned.
- Assemble and Serve: On a large serving platter or the same sheet pans, arrange the roasted chicken and peppers, diced cucumber, diced red onion, kalamata olives, and feta cheese. Serve with warm flatbreads and the chilled tzatziki sauce, allowing everyone to build their own pitas, bowls, or salads packed with salty, briney, and crunchy goodness.
Notes
- Marinate the chicken for at least 30 minutes to maximize flavor infusion.
- Squeeze the grated cucumber well to prevent the tzatziki from becoming watery.
- You can use any flatbread you prefer, such as pita, naan, or socca.
- Adjust lemon juice and garlic in tzatziki to taste for desired tang and pungency.
- Leftovers can be stored in an airtight container for up to 3 days; reheat chicken and peppers before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
