Build-Your-Own Chicken Pitas With Creamy Tzatziki

If you’re looking for a simple, flavorful meal that feels both fresh and satisfying, these sheet pan chicken pitas with tzatziki are a perfect go-to. With minimal prep and easy cleanup, this recipe brings together tender, spiced chicken, roasted peppers, and a creamy, tangy yogurt sauce into one balanced, build-your-own meal. It’s the kind of dish that works just as well for a busy weeknight as it does for a casual dinner with family or friends.

What makes this recipe especially appealing is its flexibility and nutrition. Lean chicken provides a great source of protein, while colorful vegetables like bell peppers and cucumbers add fiber and crunch. The homemade tzatziki, made with Greek yogurt, garlic and lemon, ties everything together with a refreshing, Mediterranean-inspired flavor. Whether you pile everything into warm pita bread or serve it in a bowl or as a salad, this meal is easy to customize and packed with wholesome ingredients.

Ingredients

Chicken:

• 1 pound 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

Fixings:

• 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)

Directions

1. Preheat the oven to 425 degrees F. Mix all 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 to 15 minutes, until chicken is cooked and peppers are browned.
4. Serve chicken, peppers, sauce and fixings on a big platter (or a sheet pan), and everyone can build their own pitas/bowls/salads.

This recipe was originally published on Pinch of Yum.