Sheet Pan Chicken Pitas with Tzatziki Recipe

Imagine the bold flavors of the Mediterranean, piled high in a warm pita and drizzled with creamy Tzatziki—all made easy in your very own oven. That’s exactly what awaits you with these Sheet Pan Chicken Pitas with Tzatziki, a weeknight-friendly recipe packed with color, crunch, and big, tangy flavor!

Ingredients You’ll Need

This recipe proves that simple, everyday ingredients can deliver extraordinary flavor. Each element plays a key role—whether it’s the juicy marinated chicken or the tangy, garlicky tzatziki that ties it all together—creating a medley of textures and colors in every bite.

• Boneless skinless chicken breasts: Cutting these into thin strips helps them roast up quickly and absorb all those zesty marinade flavors.
• Fresh garlic: Both in the chicken and tzatziki, for double the aromatic punch—grated finely so it melts right in.
• Lemon juice: Adds brightness and zing to both the chicken marinade and the Tzatziki.
• Olive oil: Keeps things juicy, with just a drizzle over the chicken and peppers and another swirl in the tzatziki.
• Spices (cumin, smoked paprika, curry powder): Build that warm, earthy, and slightly smoky flavor base that makes this Mediterranean-style chicken irresistible.
• Bell peppers: Roasted alongside the chicken for sweetness, color, and touch of char.
• Greek yogurt (full-fat): The base for your tzatziki; ultra-creamy and tangy!
• Cucumber (grated for tzatziki, diced for topping): Crisp and cooling, adds crunch and a burst of freshness.
• Dill and kosher salt: Dried dill infuses the tzatziki with herby notes, and kosher salt seasons all layers perfectly.
• Kalamata olives, feta cheese, red onion: Salty, creamy, and sharp—these toppings complete that classic Mediterranean vibe.
• Flatbread (pita, naan, or socca): Your delicious, pillowy vehicle for building the best Sheet Pan Chicken Pitas with Tzatziki!

Variations

One of the best parts about Sheet Pan Chicken Pitas with Tzatziki? You can truly make them your own! Swapping in what you have on hand or adjusting to suit your tastes is a breeze—making this recipe just as flexible as it is flavorful.

• Swap the Protein: Try thinly sliced boneless thighs, shrimp, or even tofu for a fun twist (just adjust roasting times as needed).
• Go Dairy-Free: Use a plant-based yogurt for the tzatziki and skip the feta for an equally creamy, satisfying bite.
• Add More Veggies: Throw on red onions, zucchini, or cherry tomatoes with the peppers for even more pops of color and flavor.
• Make It a Bowl: Ditch the pita and serve everything over rice, quinoa, or salad greens for a satisfying, gluten-free bowl.

How to Make Sheet Pan Chicken Pitas with Tzatziki

Step 1: Marinate the Chicken

Start by tossing your thinly sliced chicken breast in a bowl with grated garlic, olive oil, fresh lemon juice, and all those smoky, warming spices. Give it a generous sprinkle of salt and pepper, then let the chicken sit for at least 30 minutes. This marinating step is truly key—it infuses the meat with tangy, savory flavor and keeps it juicy during roasting.

Step 2: Prepare Tzatziki

While the chicken is soaking up all that goodness, throw together your tzatziki. Stir grated cucumber (squeezed of excess water), Greek yogurt, lemon, olive oil, a touch of garlic, dill, salt, and pepper in a bowl. This quick homemade sauce is creamy, zesty, and utterly refreshing—just what these Sheet Pan Chicken Pitas with Tzatziki need!

Step 3: Roast Chicken & Peppers

Preheat your oven to 425°F. On one sheet pan, spread the marinated chicken strips out in a single layer. On a separate pan, toss your sliced bell peppers with a splash of olive oil and pinch of salt. Roast both pans side-by-side for 10–15 minutes, until the chicken is golden and just cooked through and the peppers are soft with bits of lovely char.

Step 4: Assemble and Serve

Now the fun part—building your Sheet Pan Chicken Pitas with Tzatziki! Lay out the roasted chicken and peppers, along with your dice of cucumber, red onion, crumbly feta, olives, and warm flatbread. Let everyone grab a pita (or opt for a bowl!) and top with all their favorites, plus a satisfyingly generous dollop of that tzatziki.

How to Serve Sheet Pan Chicken Pitas with Tzatziki

Garnishes

A sprinkling of fresh chopped dill or parsley adds a burst of color and herbal brightness to these Sheet Pan Chicken Pitas with Tzatziki. Don’t forget a generous crumble of creamy feta and a few juicy kalamata olives for that classic Greek-style finish!

Side Dishes

Pair your pitas with easy lemony roasted potatoes, a crisp Greek salad, or even a handful of crunchy chips and hummus. Anything light, fresh, and Mediterranean-inspired will be a natural companion to the vibrant flavors of these Sheet Pan Chicken Pitas with Tzatziki.

Creative Ways to Present

Serve platter-style for relaxed gatherings—just set out a (parchment-lined) sheet pan with all the toppings and let guests build their own. For a fun twist, assemble “mini pitas” as appetizers or create deconstructed bowls for a modern, Instagram-worthy presentation!

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken, peppers, and toppings stored separately in airtight containers in the fridge for up to 3 days. It’s perfect for assembling quick lunches or tossing everything over greens for a speedy salad.

Freezing

The cooked chicken freezes especially well—stash it in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator; feta, olives, and tzatziki are best made fresh, but the bread and chicken can absolutely be prepped ahead and frozen for later use.

Reheating

Chicken and peppers reheat beautifully in a skillet over medium heat, or pop them in the oven for a few minutes until warmed through. If using a microwave, cover loosely and heat just until hot—then spoon into your pita, add toppings, and you’re good to go!

FAQs

Final Thoughts

If you’re craving a dinner that’s colorful, satisfying, and packed with flavor, you can’t go wrong with Sheet Pan Chicken Pitas with Tzatziki. It’s a recipe that celebrates fresh ingredients, bold seasonings, and a little bit of fun at the table. Give it a try and watch it become a new family favorite!

Sheet Pan Chicken Pitas with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 147 reviews

• Author: Alvarez
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking, Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

Sheet Pan Chicken Pitas with Tzatziki is a delicious and easy-to-make meal that combines tender, flavorful chicken, roasted peppers, and creamy tzatziki sauce all wrapped in warm flatbread. Perfect for a quick weeknight dinner or casual gathering with friends and family.

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Ingredients

Units USM Scale 1x2x3x

Chicken:

• 1 lb. boneless skinless chicken breasts, cut into very thin strips
• 3 cloves garlic, grated
• 1 tablespoon olive oil
• 1–2 tablespoons lemon juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon curry powder
• black pepper to taste

Peppers:

• 2–3 bell peppers, sliced
• olive oil and salt

Tzatziki:

• 3/4 cup full-fat plain Greek yogurt
• 1/2 cup grated cucumber (give them a quick squeeze over the sink to get rid of extra water)
• 1–2 tablespoons lemon juice
• 1–2 tablespoons olive oil
• 1 small clove garlic, grated
• 1 teaspoon dried dill
• 1/2 teaspoon kosher salt
• pepper to taste

Other:

• 1 diced cucumber
• 1/2 diced red onion
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• 6 pieces of some kind of flatbread (pita, naan, socca)

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Instructions

1. Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
2. Mix all tzatziki ingredients.
3. On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
4. Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.

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Nutrition

• Serving Size: 1 serving
• Calories: 315
• Sugar: 5g
• Sodium: 720mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg