Description
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.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita with fillings
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
