Sheet Pan Chicken Pita Pockets with Creamy Yogurt Sauce

pita pocket gyros on a cutting board with lemon wedges

5 from 2 votes

Sheet Pan Chicken Pita Pockets with Creamy Yogurt Sauce

Juicy Mediterranean-spiced sheet pan chicken and roasted veggies stuffed into warm pita pockets with a quick creamy yogurt sauce. A fast 30-minute weeknight dinner or easy meal prep.

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Dinner, Lunch

Cuisine: American, Mediterranean

Servings: Servings

Calories: 69.42kcal

Author: Sarah Hill

Equipment

Ingredients

Chicken

1 pound chicken breasts or tenders
2 tablespoons olive oil
½ lemon juiced
½ teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoons paprika
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon ground coriander
2 garlic cloves minced
1 teaspoon Mediterranean or Italian seasoning

Wraps

1 red onion sliced
2 small bell peppers sliced
One large or 2 small tomatoes diced
1 small cucumber diced
½ cup plain yogurt
¼ lemon juiced
½ teaspoon garlic powder
1 teaspoon dried or ½ teaspoon fresh dill
Pita pockets
Hot sauce

Instructions

Begin by marinating the chicken in olive oil, lemon juice and spices for at least 30 minutes.
1 pound chicken breasts or tenders, 2 tablespoons olive oil, ½ lemon, 1 ½ teaspoons paprika, ½ teaspoon allspice, ½ teaspoon nutmeg, ¼ teaspoon ground coriander, 2 garlic cloves, 1 teaspoon Mediterranean or Italian seasoning
While the chicken is marinating, slice 1 red onion and 2 bell peppers. Add them to a sheet pan and season with ½ tablespoon of olive oil and salt and pepper to taste.
2 tablespoons olive oil, ½ teaspoon salt, 1 red onion, 2 small bell peppers, ¼ teaspoon black pepper
Preheat the oven to 375 degrees F. Place the chicken on the sheet pan with the vegetables and bake for 20-25 minutes until the chicken is cooked through. It should be 165 degrees F. Slice or dice the chicken.
Dice 1 large or 2 small tomatoes and 1 cucumber. Add them to bowl and mix together with ½ teaspoon of salt.
One large or 2 small tomatoes, 1 small cucumber
Make yogurt sauce by mixing the yogurt with lemon juice, garlic powder and dill. Store in the fridge until ready to assemble the pitas.
½ cup plain yogurt, ¼ lemon, ½ teaspoon garlic powder, 1 teaspoon dried or ½ teaspoon fresh dill
Cut tops off of pita pockets and stuff with ¼ cup diced chicken and veggies. Top with the yogurt sauce and hot sauce and serve.
Pita pockets, Hot sauce

Notes

If you want juicier and more flavorful chicken, I highly recommend marinating for longer than 30 minutes. Anywhere from 2-3 hours to overnight will give you the best results.
Use a meat thermometer to check the internal temperature of the chicken. It needs to be 165 degrees F.
I recommend using warm pita bread in this recipe. Heat them in the microwave for about 30 seconds or put them in the oven for the last few minutes of cooking.
Use store-bought tzatziki sauce to save time!
Store all of the ingredients in separate containers. They will keep fresh in the fridge for 3-4 days.
To reheat the next day, simply microwave the chicken and vegetables for a few minutes before adding to the warm pitas.
Freeze the chicken for about 3 months in an airtight container or freezer-safe bag. Reheat in the microwave for 1-2 minutes.

Nutrition