Sheet Pan Chicken Pitas
Sheet Pan Chicken Pitas layer lemony spiced chicken, roasted bell peppers, cool yogurt cucumber sauce, feta, olives, and soft flatbread. It is a practical family dinner for busy weeknights because the main filling cooks together on one pan.
Equipment
- Large sheet pan
- Parchment paper
- Mixing bowls
- Box grater
- Instant-read thermometer
Ingredients
- 1 lb. boneless skinless chicken breasts cut into thin strips
- 3 cloves garlic grated
- 1 tablespoon olive oil for chicken
- 1-2 tablespoons lemon juice for chicken
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- black pepper to taste
- 2-3 bell peppers sliced
- olive oil and salt for the peppers
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber squeezed dry
- 1-2 tablespoons lemon juice for sauce
- 1-2 tablespoons olive oil for sauce
- 1 small clove garlic grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt for sauce
- pepper to taste
- 1 cucumber diced
- 1/2 red onion diced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces flatbread pita, naan, or socca
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Toss chicken strips with grated garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper.
- Spread chicken on the sheet pan, add bell peppers, then drizzle peppers with olive oil and season lightly with salt.
- Roast for 16 to 20 minutes, stirring once, until the chicken reaches 165°F and the peppers are tender.
- Mix Greek yogurt, squeezed grated cucumber, lemon juice, olive oil, grated garlic, dried dill, kosher salt, and pepper.
- Prepare the diced cucumber, red onion, kalamata olives, feta cheese, and warm flatbread.
- Fill each flatbread with chicken, peppers, yogurt sauce, cucumber, onion, olives, and feta, then serve warm.
Notes
Storage: Store cooked chicken and peppers separately from sauce, toppings, and flatbread in airtight containers for up to 4 days.
Reheating: Warm the chicken and peppers in a skillet or 350°F oven until heated through, then assemble with cold sauce and toppings.
Freezing: Freeze only the cooked chicken and peppers for up to 2 months because the yogurt sauce and fresh vegetables lose texture.
Best Tips: Keep the chicken in a single layer and use an instant-read thermometer so the thin strips stay tender.
Variations: Use chicken thighs, add zucchini or red onion to the pan, or swap pita for naan, lavash, tortillas, or socca.
Make Ahead: Mix the sauce and chop toppings a day ahead, then roast the chicken and peppers close to serving time.