Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 4 whole-wheat pita breads, warmed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup tzatziki or Greek yogurt
- Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Spread seasoned chicken on a parchment-lined sheet pan. Roast 12-15 minutes until cooked through and edges are crispy.
- Warm pita breads in the oven or on a skillet until pliable.
- Assemble by layering chicken, cucumber, tomatoes, and red onion inside pita pockets. Top with tzatziki and garnish with parsley.
- Serve immediately and enjoy the easy, flavorful dinner.
Notes
- For crisper edges, avoid overcrowding the pan and give the chicken a little space.
- Skip dairy by using dairy-free yogurt or tahini for a tangy alternative.
- Can substitute chicken breast if needed; adjust cooking time to 8-12 minutes depending on thickness.
- Make tzatziki ahead of time for faster assembly.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Sheet Pan
- Cuisine: Mediterranean
- Diet: Non-Vegetarian, Contains Gluten, Contains Dairy
Nutrition
- Serving Size: 1 pita with chicken and veggies
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg
