Ingredients:

  • 5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1/4 cup Fresh lemon juice
  • 3 Tbsp Olive oil (for marinade)
  • 4 cloves Garlic, minced finely
  • 2 tsp Dried oregano
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt (for marinade)
  • 1/4 tsp Black pepper (for marinade)
  • 1 large Red onion, cut into thick wedges
  • 1 large Green bell pepper, roughly chopped
  • 1 cup Cherry or grape tomatoes, left whole
  • 1 Tbsp Olive oil (for roasting vegetables)
  • 1/2 tsp Dried oregano (for roasting vegetables)
  • Pinch of salt and pepper (for roasting vegetables)
  • 1 cup Plain Greek yogurt (full fat recommended)
  • 1/2 English cucumber, grated and squeezed dry
  • 1 Tbsp Fresh lemon juice (for tzatziki)
  • 1 small clove Garlic, grated (for tzatziki)
  • 1 Tbsp Fresh dill, chopped
  • Salt to taste (for tzatziki)
  • 4 large Pita breads
  • Optional: Chopped fresh parsley
  • Optional: Feta cheese crumbles

Instructions:

  1. Marinate Chicken: Combine chicken chunks with all marinade ingredients (Lemon juice through Black pepper) in a bowl. Cover and refrigerate for at least 30 minutes.
  2. Prep Tzatziki: Grate cucumber, wrap in a clean tea towel or paper towels, and squeeze out as much liquid as possible. Combine squeezed cucumber, yogurt, lemon juice, garlic, dill, and salt. Refrigerate until serving.
  3. Preheat & Prep Pan: Preheat oven to 425°F (220°C). Line the baking sheet with parchment paper.
  4. Toss Vegetables: On the baking sheet, toss the onion, bell pepper, and tomatoes with 1 Tbsp olive oil, oregano, salt, and pepper. Spread into an even layer.
  5. Add Chicken: Remove chicken from marinade (discard excess liquid). Arrange the chicken pieces evenly among the vegetables on the sheet pan, ensuring everything has space.
  6. Roast: Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through (internal temp 165°F/74°C) and the vegetables are tender and slightly charred.
  7. Warm Pitas: While the sheet pan is resting for 5 minutes, warm the pita breads.
  8. Assemble: Stuff the warm pitas generously with the roasted chicken and vegetables. Drizzle liberally with the chilled tzatziki sauce and garnish as desired. Serve immediately.