Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers
These Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers showcase that balance beautifully. Tender chicken, creamy feta sauce, warm pitas, and sweet roasted peppers come together to create a meal that feels elevated but remains easy enough for busy evenings.
Equipment
Ingredients
For the Chicken:
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into small cubes
- 1/4 cup fresh lemon juice
- 6 garlic cloves finely chopped
- 2 shallots finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Pinch of crushed red pepper flakes
- Salt and black pepper to taste
For the Roasted Bell Peppers:
- 2 large bell peppers sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Feta Tzatziki:
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 1/3 cup plain Greek yogurt
- 2 garlic cloves grated
- Juice of 1 lemon
- 1 –2 Persian cucumbers shredded and squeezed dry
- Salt to taste
- Pinch of red pepper flakes optional
For Serving:
- 6 warmed pitas
- Pickled red onions
- Lettuce
- Fresh dill
- Fresh parsley
- Extra tzatziki
Instructions
- Mix Greek yogurt, olive oil, lemon juice, garlic, shallots, smoked paprika, oregano, pepper flakes, salt, and pepper.
- Coat the chicken cubes and marinate for 15 minutes or up to overnight.
- Preheat oven to 425°F.
- Spread sliced peppers on a sheet pan with olive oil, salt, and pepper; roast 18–20 minutes.
- Place chicken on another sheet pan and bake for 15 minutes; stir and cook 5–10 minutes more.
- Broil chicken for 1–2 minutes to lightly char.
- Blend feta, 1/4 cup yogurt, garlic, and lemon juice until smooth.
- Stir in remaining yogurt, cucumber, salt, and optional pepper flakes.
- Warm pitas and spread tzatziki inside.
- Add lettuce, chicken, peppers, pickled onions, herbs, and extra tzatziki.
Notes:
- Marinate the chicken overnight for deeper flavor. Store components separately for best texture.
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