Name: Sheet Pan Chicken Pitas with Bell Peppers, Tzatziki, Olives & Feta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 9 cloves garlic; 3 green bell peppers; 1 cup Kalamata olives, pitted; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 3 red bell peppers; 1 ½ medium red onions; 6 whole grain pitas; black pepper; cayenne pepper; cinnamon, ground; cumin, ground; curry powder; dill, dried; extra virgin olive oil; paprika; salt

Sheet Pan Chicken Pitas with Bell Peppers, Tzatziki, Olives & FetaSheet Pan Chicken Pitas with Bell Peppers, Tzatziki, Olives & Feta — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

9 cloves garlic

3 green bell peppers

1 cup Kalamata olives, pitted

1 ½ lemons

1 ½ cups plain Greek yogurt

3 red bell peppers

1 ½ medium red onions

6 whole grain pitas

black pepper

cayenne pepper

cinnamon, ground

cumin, ground

curry powder

dill, dried

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and coarsely grate cucumbers, then transfer to a colander and sprinkle with salt. Place the colander in a bowl to catch excess moisture and set aside.

Juice lemons into a large bowl.

Peel and mince garlic; add to the bowl with the lemon juice along with oil and spices. Stir to combine the marinade.

Peel, halve, and slice onions lengthwise into thin pieces; add to the bowl with the marinade.

Trim, seed, and slice bell peppers lengthwise into thin strips; add to the bowl.

Pat chicken dry with paper towels and cut crosswise into thin strips; add to the bowl and stir to coat. Divide veggies and chicken between two baking sheet pans and spread out in an even layer.

Place baking sheets in the oven and roast, stirring halfway through, until veggies are tender and chicken is cooked through, 20-25 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel and mince additional garlic; place in a medium bowl. Add yogurt and spices, then stir to combine.

Use paper towels or a clean cloth to squeeze excess moisture out of the grated cucumber. Add cucumber to the yogurt mixture and stir to combine the tzatziki; set aside.

Roughly chop olives.

Cut pitas in half and carefully open the pockets; spread each pocket with tzatziki, then stuff with chicken, veggies, olives, and feta.

To serve, divide pita pockets between plates and enjoy!

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