sheet pan chicken pitas

with tzatziki sauce
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • ¼ cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 lemon, juice and zest
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon curry powder
  • 1 lb. boneless skinless chicken breasts cut into very thin strips
  • 3 bell peppers, sliced


  • ¾ cup plain Greek yogurt
  • ½ cup cucumber, grated or finely diced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 clove garlic, grated
  • 1 teaspoon finely chopped fresh dill
  • kosher salt and cracked black pepper


  • cucumber, diced
  • red onion, diced
  • olives
  • feta cheese
  • flatbread (pita, naan, etc.)


  • Preheat the oven to 425°F.
  • In a large mixing bowl, toss together ¼ cup yogurt, 3 cloves minced garlic, 1 tablespoon oil, zest and juice from 1 lemon, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon curry powder, a big pinch salt and pepper, and 1 lb. chicken in a bowl. Cover and marinate for 20-30 minutes.
  • Meanwhile, in a separate mixing bowl, combine the ingredients for the Tzatziki sauce. Whisk together the ¾ cup yogurt, ½ cup grated cucumber, 2 tablespoons lemon juice, 2 tablespoons oil, 1 clove garlic, 1 teaspoon fresh dill, and a big pinch salt and pepper. Taste and season with more salt or pepper, as needed.
  • Using two sheet pans, toss 3 sliced bell peppers on one pan and drizzle with oil, seasoning with a pinch salt and pepper. On a second sheet pan, arrange the chicken pieces evenly.
  • Roast both for 15 minutes, until chicken is cooked through and peppers have browned.
  • Serve chicken peppers, tzatziki, and all other fixing family-style with everyone building their own pitas, bowls, or salads.


  • Serve with a side of grains like farro, brown rice, or quinoa to complete this meal.


  • Protein: Swap boneless skinless chicken thighs with chicken breasts and adjust cooking time as needed until you reach 165ºF.
  • Vegetarian: Remove the chicken from the recipe and double the peppers adding an onion and mushrooms as well. Serve over hearty grains.
  • Gluten-Free: Serve with gluten-free flatbread or over rice or quinoa.


  • Prepare marinade and store in airtight container.
  • Make Tzatziki and store in airtight container for up to 5 days.
  • Slice and store bell peppers in airtight container.


  • Prepare marinade and toss with chicken and bell peppers. Spread into a single layer on a lined sheet pan. Freeze until solid; transfer to a gallon sized zip top bag or air-tight container to store in the freezer.  Bake from frozen: 425ºF for 20 minutes then serve with the toppings suggested above.


Calories: 197kcal | Carbohydrates: 8g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 104mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2071IU | Vitamin C: 90mg | Calcium: 60mg | Iron: 1mg