I like this recipe because everything cooks on one sheet pan, which makes cleanup so simple. The chicken is tender and juicy thanks to the lemony marinade, and the roasted vegetables add a burst of sweetness and texture. The fresh tzatziki ties it all together, making each bite refreshing and delicious. I also enjoy that I can customize the toppings with feta, olives, or fresh herbs, depending on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes 1/4 cup olive oil 1/4 cup lemon juice, freshly squeezed 2 cloves garlic, minced 1 tablespoon dried oregano 1 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1 red bell pepper, seeded and sliced 1 yellow bell pepper, seeded and sliced 1 red onion, sliced 1 zucchini, sliced 1 pint cherry tomatoes, halved 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 6 pita breads 1 cup plain Greek yogurt 1/2 cucumber, grated and squeezed dry 1 clove garlic, minced 1 tablespoon lemon juice, freshly squeezed 1 tablespoon chopped fresh dill 1/4 teaspoon salt 1/4 teaspoon black pepper Feta cheese, crumbled Kalamata olives, pitted and halved Fresh parsley, chopped
Directions
Marinate the Chicken I whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl, then toss the cubed chicken in the mixture. I cover it and let it marinate in the fridge for at least 30 minutes, or up to 4 hours if I have time.
Prepare the Vegetables I preheat the oven to 400°F (200°C), slice the bell peppers, onion, and zucchini, and halve the cherry tomatoes. I toss them with olive oil, salt, and pepper until evenly coated.
Roast the Chicken and Vegetables I line a large sheet pan with parchment paper, placing the marinated chicken on one side and the vegetables on the other. I roast them for 20 to 25 minutes, tossing halfway, until the chicken is cooked through and the vegetables are tender with caramelized edges.
Make the Tzatziki Sauce I grate the cucumber, squeeze out the excess liquid, and mix it with yogurt, garlic, lemon juice, dill, salt, and pepper. I refrigerate the sauce for at least 15 minutes to let the flavors develop.
Assemble the Pitas I warm the pita breads, spread a layer of tzatziki inside, and fill them with roasted chicken and vegetables. I finish them with feta, olives, and fresh parsley before serving.
Servings and Timing
This recipe makes 6 servings. It takes about 25 minutes to prepare, 25 minutes to cook, and is ready in about 50 minutes total.
Variations
I sometimes add mushrooms or eggplant to the sheet pan for extra variety. If I want a bit of spice, I mix red pepper flakes into the chicken marinade. For a vegetarian version, I swap the chicken with halloumi or chickpeas. I also like experimenting with different herbs in the tzatziki, such as mint or chives.
Storage/Reheating
I store leftover chicken and vegetables in the fridge for up to 3 days. When reheating, I warm them gently in a skillet or oven before assembling fresh pitas. The tzatziki stays good for about 2 days in the fridge. I don’t recommend freezing the assembled pitas, but the cooked chicken can be frozen for future meals.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless thighs since they stay extra juicy after roasting.
Can I make this recipe ahead of time?
Yes, I marinate the chicken and prep the vegetables the night before, then roast everything when I’m ready to eat.
What’s the best way to warm pita bread?
I like warming it in the oven for a few minutes or directly over a gas flame for a light char.
Can I grill the chicken instead?
Yes, I sometimes grill the chicken cubes on skewers and roast the vegetables separately for a smoky flavor.
Is there a dairy-free option for the tzatziki?
Yes, I use coconut yogurt or another non-dairy yogurt instead of Greek yogurt.
Can I make this recipe gluten-free?
Yes, I use gluten-free pita or wrap the filling in lettuce leaves instead.
Can I add more toppings?
Yes, I sometimes add shredded lettuce, sliced cucumbers, or pickled onions for extra crunch.
Can I make the tzatziki in advance?
Yes, I like making it a few hours before serving since the flavors develop as it rests.
What can I serve with these pitas?
I serve them with a simple Greek salad, roasted potatoes, or a side of hummus.
Can I use store-bought tzatziki?
Yes, if I’m short on time, I grab a good-quality store-bought version, but homemade always tastes fresher.
Conclusion
These sheet pan chicken pitas are one of my go-to meals for a healthy and flavorful dinner. I love how everything cooks together on one pan, making it easy and efficient. With juicy chicken, roasted vegetables, and refreshing tzatziki wrapped in warm pita, it’s a meal that feels both satisfying and fresh every time I make it.
Sheet Pan Chicken Pitas are a quick, healthy, and flavorful dinner made with marinated chicken, roasted vegetables, and creamy homemade tzatziki, all tucked into warm pita bread. Perfect for busy weeknights or casual gatherings, this wholesome meal comes together in under an hour with minimal cleanup.
Ingredients
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, sliced
1 zucchini, sliced
1 pint cherry tomatoes, halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 pita breads
Tzatziki Sauce:
1 cup plain Greek yogurt
1/2 cucumber, grated and squeezed dry
1 clove garlic, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
Toppings:
Feta cheese, crumbled
Kalamata olives, pitted and halved
Fresh parsley, chopped
Instructions
Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken, coat well, and marinate 30 minutes to 4 hours.
Preheat oven to 400°F (200°C). Toss bell peppers, onion, zucchini, and tomatoes with olive oil, salt, and pepper.
Line a large sheet pan with parchment paper. Arrange chicken on one side, vegetables on the other. Roast 20–25 minutes, tossing halfway, until chicken is cooked through and vegetables are tender.
For tzatziki, mix yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Chill for at least 15 minutes.
Warm pita breads. Spread tzatziki inside, fill with chicken and vegetables, and top with feta, olives, and parsley. Serve immediately.
Notes
Substitute chicken thighs for extra juiciness.
Add mushrooms, eggplant, or red pepper flakes for variation.
Vegetarian option: replace chicken with halloumi or chickpeas.
Tzatziki can be made dairy-free with non-dairy yogurt.
Store chicken and veggies up to 3 days in the fridge; tzatziki lasts about 2 days.
