This recipe is a one-pan, Mediterranean-inspired meal that’s packed with flavor and freshness. I roast marinated chicken and bell peppers together, then serve them alongside cool tzatziki, diced veggies, olives, and feta — all tucked into soft, warm pita bread. It’s simple, customizable, and perfect for both weeknights and casual gatherings.
Why I’ll Love This Recipe
I love how effortless this sheet pan meal is. The chicken turns out juicy and well-seasoned, the peppers become tender and slightly charred, and the homemade tzatziki adds a creamy, refreshing contrast. I enjoy setting everything out platter-style so everyone can assemble their own pitas — it’s interactive, colorful, and fun. The recipe also leaves me with minimal cleanup, which is always a bonus.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken: garlic, grated olive oil lemon juice cumin smoked paprika kosher salt curry powder black pepper boneless skinless chicken breasts, cut into thin strips
Peppers: bell peppers, sliced olive oil salt
Tzatziki: full-fat plain Greek yogurt grated cucumber (squeezed to remove excess water) lemon juice olive oil garlic, grated dried dill kosher salt black pepper
Other: diced cucumber diced red onion kalamata olives feta cheese pita or other flatbread
Directions
Preheat the oven to 425°F (220°C). In a bowl, I combine the chicken ingredients and let them marinate for at least 30 minutes.
While the chicken marinates, I mix all the tzatziki ingredients in a separate bowl and set it aside in the fridge to let the flavors blend.
I arrange the bell peppers on a sheet pan, drizzle them with olive oil, and sprinkle with salt. On another sheet pan, I spread out the marinated chicken.
I roast both pans for 10 to 15 minutes, until the chicken is cooked through and the peppers are slightly charred.
For serving, I lay out the chicken, peppers, tzatziki, diced veggies, olives, and feta so everyone can build their own pita or bowl.
Servings And Timing
This recipe serves 4 to 6 people. Total time: about 45 minutes (including 30 minutes of marinating and 15 minutes of cooking).
Variations
I sometimes use chicken thighs for extra juiciness.
For a dairy-free version, I swap the Greek yogurt for a plant-based alternative and skip the feta.
When I want to add more veggies, I roast zucchini, mushrooms, or cherry tomatoes alongside the peppers.
Instead of pita, I serve everything over a bed of greens or grains like quinoa.
When short on time, I use store-bought tzatziki to simplify the prep.
Storage/Reheating
I store the chicken, roasted veggies, and toppings in separate airtight containers in the fridge for up to 4 days. The tzatziki keeps well for about 3 days.
To reheat, I warm the chicken and peppers in the oven or microwave until heated through. I keep the tzatziki and fresh veggies chilled and add them after reheating.
FAQs
How long does the tzatziki last?
It lasts about 3 to 4 days in the fridge when stored in an airtight container. I like to give it a stir before serving again.
Can I marinate the chicken overnight?
Yes, I can marinate the chicken overnight in the fridge. Just keep in mind that the lemon juice may start to tenderize the chicken more the longer it sits.
What can I use instead of pita?
I’ve used naan, flatbread, lettuce wraps, or even served everything in a bowl over rice or greens. It all works well.
Is there a shortcut for the tzatziki?
Yes, I sometimes use a good-quality store-bought tzatziki when I need to save time. Just make sure it’s fresh and not sweetened.
Can I cook the chicken in an air fryer?
Absolutely. I cook the marinated chicken in the air fryer in a single layer at 375°F until it’s golden and fully cooked — usually about 8 to 10 minutes.
Conclusion
This sheet pan chicken pita recipe is one of my favorite go-to meals when I want something quick, colorful, and full of flavor. The combination of roasted chicken, peppers, creamy tzatziki, and fresh toppings never fails to satisfy. It’s also super flexible and makes a great family-style dinner or meal prep option.
This Mediterranean-inspired sheet pan chicken pita recipe features marinated chicken and roasted bell peppers served with creamy tzatziki, fresh veggies, olives, and feta — all tucked into warm pita bread. It’s a vibrant, one-pan meal perfect for busy weeknights or casual gatherings.
Author:Sophia
Prep Time:30 minutes (includes marinating)
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 to 6 servings
Category:Main Course
Method:Sheet Pan
Cuisine:Mediterranean
Diet:Low Lactose
Ingredients
For the Chicken:
2–3 cloves garlic, grated
2 tbsp olive oil
2 tbsp lemon juice
1 tsp cumin
1 tsp smoked paprika
1 tsp kosher salt
½ tsp curry powder
¼ tsp black pepper
1½ lbs boneless skinless chicken breasts, cut into thin strips
For the Peppers:
2–3 bell peppers, sliced
1 tbsp olive oil
½ tsp salt
For the Tzatziki:
1 cup full-fat plain Greek yogurt
½ cup grated cucumber (squeezed dry)
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, grated
½ tsp dried dill
¼ tsp kosher salt
Pinch of black pepper
For Assembly:
1 cup diced cucumber
½ cup diced red onion
½ cup kalamata olives
½ cup crumbled feta cheese
4–6 pita breads or flatbreads
Instructions
In a bowl, combine garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and pepper. Add chicken strips and mix well. Marinate for at least 30 minutes.
While the chicken marinates, mix all tzatziki ingredients in a bowl. Chill in the fridge until ready to serve.
Preheat the oven to 425°F (220°C). Arrange sliced bell peppers on a sheet pan, drizzle with olive oil, and sprinkle with salt.
Spread marinated chicken on a separate sheet pan in an even layer.
Roast both pans in the oven for 10–15 minutes, until chicken is cooked through and peppers are tender and slightly charred.
Warm the pita breads in the oven or on a skillet if desired.
Set out roasted chicken, peppers, tzatziki, diced veggies, olives, and feta for assembly. Let everyone build their own pita wraps.
Notes
Use chicken thighs instead of breasts for more juiciness.
Swap Greek yogurt for a plant-based version to make it dairy-free.
Add extra roasted vegetables like zucchini, mushrooms, or tomatoes for variety.
Serve over greens or grains instead of pita for a bowl-style meal.
