Sheet-Pan Chicken Souvlaki Pitas with Tzatziki

• 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch chunks)
• 5 tbsp, divided olive oil
• 1/4 cup, divided (about 2 lemons) lemon juice
• 5 cloves, divided garlic
• 2 tsp dried oregano
• 1 1/2 tsp, divided sea salt
• 1/2 tsp black pepper
• 2, cut in 1-inch pieces bell pepper
• 1 large, cut in wedges red onion
• 1 cup plain Greek yogurt
• 1, half grated and half sliced cucumber
• 2 tbsp, chopped fresh dill (or fresh mint)
• 4 rounds whole-wheat pita
• 1 cup, halved cherry tomatoes

Instructions

1. Whisk 1/4 cup of the olive oil, 3 tbsp of the lemon juice, 4 minced garlic cloves, the oregano, 1 tsp of the salt, and the pepper in a large bowl. Add the chicken, toss, and marinate 20 minutes while the oven heats to 425°F (220°C).
2. Make the tzatziki. Squeeze the grated cucumber in a clean towel until quite dry, then stir it into the yogurt with the remaining minced garlic clove, the dill, the remaining 1 tbsp lemon juice, and 1/4 tsp salt. Chill until serving.
3. Toss the bell peppers and red onion with the remaining 1 tbsp olive oil and 1/4 tsp salt and spread them on a large rimmed sheet pan.
4. Scatter the marinated chicken over and between the vegetables in a single layer, leaving a little space around each piece.
5. Roast 22–25 minutes, stirring once, until the chicken reaches 165°F (74°C) and the vegetable edges are charred.
6. Warm the pitas in the oven or a dry skillet for a minute.
7. Stuff each pita with chicken, vegetables, sliced cucumber, halved tomatoes, and a generous spoonful of tzatziki.

Tips

• Thighs stay juicy at high heat where breast meat dries out. If you use breast, cut it a little larger and start checking the temperature a few minutes early, because it turns dry soon after it passes 165°F (74°C).
• Marinate up to 6 hours in the fridge; after that the lemon juice starts to turn the meat mealy.
• Squeezing the grated cucumber is the secret to thick tzatziki. The sauce keeps 3 days.
• Skip the pita for a gluten-free plate and serve the chicken over brown rice or a big chopped salad.

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