Roast Chicken Pita with Tzatziki Sauce

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Whenever I get a craving for gyros but want to eat something healthier and lighter, I turn to these chicken pitas and tzatziki sauce.  I marinate boneless, skinless chicken thighs and then roast them off in a hot oven.  The chicken gets crispy and browned on the outside and stays juicy and tender on the inside.  I slice it thin, pile it into a warmed pita, top with some crisp veggies and slather it with cool, creamy, homemade tzatziki sauce.  I just love it.  Heaven in a pita.  I made this as a quick weeknight meal, so I used store bought pitas, but if you have some extra time on your hands, I recommend making homemade pitas.  As luck would have it, I have the perfect recipe right here: Homemade Pita Bread.

Chicken thighs rubbed with paprika, oregano, cumin and olive oil.  Marinated and ready for the oven.

Chicken thighs rubbed with paprika, oregano, cumin and olive oil. Marinated and ready for the oven.

Homemade tzatziki is so easy to make - you're a fool if you buy it in a store. I grated some cucumber, a clove of garlic and mixed it with a cup of Greek yogurt.  Season to taste and boom - you're done.  That's it.  Chill in the 'fridge until you need it.

Homemade tzatziki is so easy to make – you’re a fool if you buy it in a store. I grated some cucumber, a clove of garlic and mixed it with a cup of Greek yogurt. Season to taste and boom – you’re done. That’s it. Chill in the ‘fridge until you need it.

Beautifully browned and crispy roasted chicken thighs.  Let the chicken rest for about 5 minutes until thinly slicing.

Beautifully browned and crispy roasted chicken thighs. Let the chicken rest for about 5 minutes until thinly slicing.

The finished product.  Soft, warm pita, juicy chicken, crisp veggies and cool tzatziki.  That's all you need.

The finished product. Soft, warm pita, juicy chicken, crisp veggies and cool tzatziki. That’s all you need.

One more look...

One more look…

Roasted Chicken Pitas with Tzatziki

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Dinner, Lunch, Entree

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp oregano
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 pitas
  • 1/4 of a medium cucumber
  • 1 clove garlic
  • 1 cup plain Greek yogurt
  • Romaine lettuce, shredded
  • Red onion, thinly sliced

Directions:

  1. Rub oil on chicken thighs.
  2. In a small bowl combine oregano, paprika, cumin, salt and pepper.
  3. Rub spice mixture evenly onto chicken thighs.
  4. Place in a resealable plastic bag and marinate for at least 1 hour, up to overnight.
  5. While chicken marinates, grate cucumber and garlic using a cheese grater or microplane. Stir cucumber and garlic into Greek yogurt. Season with pinches of salt and freshly ground black pepper. Refrigerate until ready to use.
  6. Pre-heat oven to 400 degrees.
  7. Place marinated chicken thighs in a foil-lined, shallow pan.
  8. Roast for 20 – 25 minutes until chicken is cooked throughout.
  9. Remove from oven and let rest for 5 minutes before cutting into thin slices. Toss slices with any pan juices.
  10. Before assembling, warm pitas in the oven for 5 minutes or until soft.
  11. Place chicken slices onto pita, top with a little tzatziki sauce. Top with lettuce, red onion and more tzatziki sauce.

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