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Sheet Pan Chicken Pitas with Tzatziki

Sheet Pan Chicken Pitas with Tzatziki
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Sheet Pan Chicken Pitas with Tzatziki combine juicy marinated chicken thighs roasted alongside sweet bell peppers and red onion, all tucked inside warm pita bread and topped with creamy, refreshing tzatziki sauce. This Mediterranean-inspired dish is quick to prepare, healthy, and perfect for a flavorful weeknight meal or casual entertaining.

Ingredients

Scale

For the Chicken and Veggies

  • 1.5 pounds boneless chicken thighs
  • 2 bell peppers, sliced into strips
  • 1 large red onion, sliced into strips
  • 2 tablespoons olive oil (plus extra for drizzling)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt, to taste
  • Black pepper, to taste

For the Tzatziki Sauce

  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and excess water squeezed out
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon olive oil
  • Salt, to taste
  • Black pepper, to taste

For Assembly

  • 6 pita breads
  • Optional garnishes: chopped parsley, extra dill, crumbled feta cheese

Instructions

  1. Marinate the Chicken: In a bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 2 tablespoons chopped dill, salt, and black pepper. Toss the boneless chicken thighs in this marinade and let them sit for at least 20 minutes to absorb the flavors.
  2. Prepare the Veggies: Slice the bell peppers and red onion into even strips to ensure uniform roasting and caramelization.
  3. Arrange on the Sheet Pan: Spread the marinated chicken and sliced vegetables evenly on a large sheet pan. Drizzle a little extra olive oil over the top and season with a pinch of salt and pepper.
  4. Roast Everything Together: Place the pan in a preheated oven at 425°F (220°C) and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
  5. Make the Tzatziki Sauce: While the chicken and veggies roast, grate the cucumber and squeeze out excess water. Mix the grated cucumber with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 teaspoon olive oil, salt, and black pepper until creamy and well combined.
  6. Assemble the Pitas: Warm the pita breads briefly until pliable. Layer slices of the roasted chicken and vegetables inside each pita. Generously spoon the homemade tzatziki sauce on top and add optional garnishes like chopped parsley, dill, or crumbled feta if desired.

Notes

  • Marinate the chicken for 1-2 hours or overnight for extra juicy and flavorful meat.
  • Make sure to squeeze out excess moisture from the cucumber to keep the tzatziki sauce thick and creamy.
  • Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat (165°F internal temperature).
  • Slice vegetables evenly to promote uniform cooking and caramelization.
  • Warm pitas briefly in a toaster oven, skillet, or wrapped in foil inside the oven for best texture and aroma.
  • Experiment by adding herbs like mint or parsley into the tzatziki for a fresh twist.

Nutrition

Keywords: sheet pan chicken, chicken pitas, tzatziki, Mediterranean, easy dinner, healthy meal, roasted vegetables, quick recipe, family-friendly, baked chicken

Find it online: https://mydishez.com/sheet-pan-chicken-pitas-with-tzatziki/