sheet pan chicken pitas

with tzatziki sauce

5 from 1 vote

Total Time: 35

Servings:

Preheat the oven to 425°F.
In a large mixing bowl, toss together ¼ cup yogurt, 3 cloves minced garlic (or frozen cubes), 1 tablespoon olive oil, zest + juice from one lemon, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon curry powder, a big pinch of salt and pepper, and 1 pound of chicken cut into strips 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 olive oil, 1 clove garlic (or frozen cube), 1 teaspoon fresh dill, and a big pinch of 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 olive oil, seasoning with a pinch of 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 the other fixings on a big platter (or just a sheet pan, if you’d like). Serve family style with everyone building their own pitas, bowls, or salads.

To complete the meal serve with a side of grains like farro, brown rice, or quinoa.

Protein: Swap boneless skinless chicken thighs with chicken breasts and adjust cooking time as needed until you reach 165º F. (usually takes a few extra minutes)
Vegetarian: Remove the chicken from the recipe and double the peppers adding an onion as well. Serve over hearty grains.

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: 425 degrees for 20 minutes then serve with the toppings suggested above.