Sheet-Pan Greek Chicken Pitas with Tzatziki

$- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 tablespoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon lemon zest - Salt and pepper, to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 4 whole wheat pitas - 1 cup cherry tomatoes, halved - Fresh parsley, chopped, for garnish To make these tasty pitas, you need fresh chicken and vibrant veggies. The chicken thighs offer a juicy bite. The peppers and onion add color and crunch. Whole wheat pitas provide a hearty wrap for all the goodness. - 1 cup Greek yogurt - 1 cucumber, grated and excess moisture squeezed out - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - 1 tablespoon lemon juice - Salt and pepper, to taste Tzatziki is a cool and creamy sidekick to the warm chicken. Greek yogurt gives it richness, while grated cucumber adds freshness. Garlic and dill bring a burst of flavor, making each bite exciting. - Feta cheese, crumbled - Lemon wedges - Extra fresh parsley Adding these garnishes can make your dish even better. Crumbled feta adds a salty touch, while lemon wedges lend brightness. Fresh parsley elevates the look and flavor of your pitas. Feel free to mix and match! First, preheat your oven to 425°F (220°C). In a large bowl, mix two tablespoons of olive oil, one tablespoon of dried oregano, one teaspoon of garlic powder, and one teaspoon of lemon zest. Add salt and pepper to taste. This marinade adds a rich flavor to the chicken. Next, place the four boneless, skinless chicken thighs in the bowl. Make sure to coat each piece well with the marinade. Let it sit for a few minutes while you prep the vegetables. After marinating, arrange the chicken thighs on a sheet pan. Surround them with sliced red and yellow bell peppers, sliced red onion, and halved cherry tomatoes. This mix enhances the dish's color and flavor profile. Roast everything in the preheated oven for about 25-30 minutes. Your chicken should be cooked through and the veggies tender and caramelized. This step brings out the natural sweetness in the vegetables. While the chicken and vegetables roast, prepare the tzatziki sauce. In a bowl, combine one cup of Greek yogurt and a grated cucumber. Be sure to squeeze out excess moisture from the cucumber first. Add two minced garlic cloves, one tablespoon of fresh dill, and one tablespoon of lemon juice. Season with salt and pepper to taste. This creamy sauce will add a refreshing touch to your pitas. Once the chicken is done, remove the sheet pan from the oven and let it rest for a few minutes. If you want warm pitas, place four whole wheat pitas in the oven for the last five minutes of cooking. To assemble, slice the chicken and fill each pita with the chicken and roasted vegetables. Top it off with a generous dollop of tzatziki. For a final touch, sprinkle fresh chopped parsley over the top. This step adds a burst of color and flavor to each bite. Enjoy your delicious creation! To get the best taste, marinate the chicken thighs. Use a mix of olive oil, dried oregano, garlic powder, lemon zest, salt, and pepper. Coat the chicken well in this mixture. Let it sit for at least 30 minutes. If you have more time, marinate overnight in the fridge. This extra time lets the flavors soak in deep. You will taste the difference in each bite. When roasting vegetables, cut them evenly. This helps them cook at the same rate. Use red bell peppers, yellow bell peppers, red onion, and cherry tomatoes. Spread them around the chicken on the sheet pan. Drizzle a bit of olive oil, and sprinkle salt and pepper. Roast at 425°F for 25-30 minutes. Keep an eye on them. They should be tender and slightly caramelized for the best taste. Tzatziki is a great sauce with Greek dishes. For a twist, you can add fresh mint alongside dill. You can also play with yogurt. If you like it tangier, use a mix of Greek yogurt and sour cream. For added crunch, try adding chopped bell peppers. Adjust the garlic and lemon juice to suit your taste. This sauce is very flexible! {{image_2}} You can switch chicken thighs for several other proteins. Try using chicken breasts for a leaner option. Pork tenderloin adds a nice twist too. If you prefer seafood, shrimp works well. Simply adjust the cooking time to avoid overcooking. Firm tofu is great for a vegetarian dish. It soaks up flavors and adds protein. Feel free to mix up the vegetables in your pitas. Zucchini or eggplant make tasty alternatives. Broccoli florets add a nice crunch. You could also use spinach for a pop of color. Just remember to cut your veggies into small, even pieces. This helps them cook evenly on the sheet pan. Pitas come in many types and sizes. Whole wheat pitas are healthy and filling. Look for gluten-free options if needed. You can also use mini pitas for bite-sized snacks. For a fun twist, try using naan bread or flatbreads. Each type offers a unique taste and texture. Choose what suits your meal best! To store your Greek chicken pitas, first, let them cool down. Place the chicken, veggies, and tzatziki in separate airtight containers. This keeps each part fresh. You can store the chicken and veggies in the fridge for up to four days. The tzatziki also stays fresh for about four days. Use clear labels to mark each container with the date. When you're ready to enjoy leftovers, reheat the chicken and veggies. Place them on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes. This keeps the food moist and tasty. You can also reheat in the microwave. Just cover the dish to avoid drying it out. Warm the pitas separately for a few seconds in the microwave or the oven. If you want to freeze the chicken and veggies, do so right after cooking. Let them cool, then transfer them to freezer bags. Squeeze out the air before sealing. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge. Reheat as mentioned above. However, it's best to make tzatziki fresh. Freezing it may change the texture. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner. Just be careful not to dry them out. Thighs have more fat and stay juicy. If you use breasts, cook them for about 20-25 minutes. If you need a substitute, use sour cream or a dairy-free yogurt. For a lighter option, consider using plain yogurt. Adjust the flavor with more lemon juice and salt to taste. Each option brings a different taste, but they all work well. You can store leftovers in an airtight container for up to three days. If you have tzatziki, keep it separate from the chicken and pitas. This helps keep everything fresh. Reheat the chicken in the oven or microwave before serving. Yes, you can prepare parts of the recipe in advance. Marinate the chicken the night before for extra flavor. You can also chop vegetables and make tzatziki ahead of time. Just store them in the fridge. Assemble the pitas right before serving for the best taste. This blog post covered how to make delicious sheet-pan Greek chicken pitas. We explored the main ingredients, including chicken and homemade tzatziki, with tasty optional extras. I shared step-by-step instructions for marinating, roasting, and assembling your pitas. You learned tips for flavor and veggie roasting, plus variations and storage options. In conclusion, this dish offers great tastes and easy meal prep. You can enjoy making this dish your own with simple changes. Dive in and enjoy the flavors!$

Sheet-Pan Greek Chicken Pitas with Tzatziki

Elevate your weeknight dinners with these delicious Mediterranean sheet-pan Greek chicken pitas! This easy recipe features juicy chicken thighs marinated in flavorful herbs, roasted alongside vibrant veggies. Serve it all in warm whole wheat pitas, topped with a creamy homemade tzatziki sauce. Perfect for a healthy meal that's packed with taste! Click to explore the full recipe and bring a taste of the Mediterranean to your table.

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon dried oregano

1 teaspoon garlic powder

1 teaspoon lemon zest

Salt and pepper, to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

4 whole wheat pitas

1 cup cherry tomatoes, halved

Fresh parsley, chopped, for garnish

For the Tzatziki:

1 cup Greek yogurt

1 cucumber, grated and excess moisture squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 tablespoon lemon juice

Salt and pepper, to taste

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine olive oil, dried oregano, garlic powder, lemon zest, salt, and pepper.

Add the chicken thighs to the bowl and coat them evenly with the marinade.

On a sheet pan, arrange the marinated chicken thighs and surrounding vegetables (sliced bell peppers, red onion, and halved cherry tomatoes).

Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

While the chicken and vegetables are roasting, prepare the tzatziki sauce. In a bowl, mix together Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and season with salt and pepper to taste.

Once the chicken is cooked, remove the sheet pan from the oven and let it rest for a few minutes.

Warm the whole wheat pitas in the oven for the last 5 minutes of cooking, if desired.

To assemble, slice the chicken and portion it into each pita, adding roasted vegetables and a generous dollop of tzatziki.

Garnish with fresh parsley for an extra touch of color and flavor.

- Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 servings