Pita bread—it’s like a little edible pocket of possibilities! Whether you’re stuffing it with savory fillings or using it as a scoop for creamy hummus, there’s just something magical about it. I remember last summer’s picnic under the stars, munching on crispy pita chips, and thinking, “Why don’t I eat these more often?” Let’s explore some wildly delicious ways to enjoy this versatile staple.
Steps
- Preheat your oven to 425°F (220°C). Combine the chicken strips with garlic, olive oil, lemon juice, cumin, smoked paprika, salt, curry powder, and black pepper in a bowl. Let the chicken marinate for 30 minutes.
- Prepare the tzatziki by mixing Greek yogurt, grated cucumber (squeeze out excess water), lemon juice, olive oil, garlic, dill, salt, and pepper in a bowl. Set aside.
- Toss the sliced bell peppers with olive oil and salt on a sheet pan. On a separate sheet pan, arrange the marinated chicken strips. Roast both pans in the oven for 10-15 minutes, until the chicken is fully cooked and the peppers are slightly charred.
- Assemble the dish by placing the roasted chicken, bell peppers, and tzatziki sauce on a large platter. Add diced cucumber, red onion, kalamata olives, and feta cheese. Serve with your choice of flatbread, allowing everyone to create their own pitas or bowls.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into very thin strips
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1–2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- Black pepper, to taste
- 2–3 bell peppers, sliced
- Olive oil and salt
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber (drained of excess water)
- 1–2 tablespoons lemon juice
- 1–2 tablespoons olive oil
- 1 small clove garlic, grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- Pepper, to taste
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces of flatbread (such as pita, naan, or socca)
FAQ
- How long can I store the tzatziki sauce?
- The tzatziki sauce is best consumed within 3 to 4 days for optimal freshness.
- Is it possible to marinate the chicken for an extended period?
- Yes, you can marinate the chicken for up to 24 hours in the refrigerator.
- How can I adapt this recipe for a dairy-free diet?
- Simply leave out the feta cheese and use a dairy-free Greek-style yogurt for the tzatziki. Brands like Kite Hill offer a suitable alternative, and you can also find pre-made vegan tzatziki at Target.
- Can store-bought tzatziki be used as a time-saver?
- Absolutely! Brands such as Boar’s Head and Cedar’s offer excellent pre-made tzatziki that can be found at Target and Whole Foods, respectively.
- Can I freeze the chicken and peppers for later use?
- Yes, you can freeze the marinated chicken and sliced peppers by spreading them in a single layer on a parchment-lined baking sheet until solid, then transferring them to a bag or container for storage. When ready to cook, bake from frozen at 425 degrees for 20 minutes.
Tips
- Marinate for Optimal Flavor: Allow the chicken to marinate for up to 24 hours in the fridge to enhance the flavors, although a minimum of 30 minutes will suffice if you’re short on time.
- Prevent Watery Tzatziki: Make sure to squeeze excess water from the grated cucumber before mixing it with the yogurt to ensure a thicker, creamier tzatziki sauce.
- Versatile Bread Options: While pitas are a classic choice, feel free to serve this dish with any flatbread of your preference, such as naan or socca, to add variety.
- Time-Saving Tip: Use store-bought tzatziki as a convenient shortcut without compromising on taste, with recommended brands like Boar’s Head or Cedar’s.
Equipment
- Sheet Pan – Essential for roasting the chicken and peppers.
- Grater – For grating garlic and cucumber.
- Parchment Paper – Useful for lining the sheet pan, especially if you plan to freeze the meal.
- Mixing Bowls – For marinating the chicken and mixing tzatziki.
- Roasting Pan (optional) – If you prefer to serve the dish in a roasting pan as suggested in the recipe.
