Name: Sheet Pan Chicken Tzatziki Wraps
Prep time: 270 min
Cook time: 15 min
Total time: 285 min
Yield: 6 servings
Ingredients: Chicken:; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 1 teaspoon minced garlic , about 2 medium cloves; ½ teaspoon dried oregano; ½ teaspoon salt , I use coarse, kosher salt; ¼ teaspoon pepper; 1 ½ to 2 pounds chicken breasts , cut into thin slices; Vegetables:; 2 bell peppers , any color, cored and sliced thinly; 1 medium zucchini , sliced into strips (no need to peel); 1-2 tablespoons olive oil; Salt and pepper; Tzatziki:; ½ to 1 cup grated English cucumber; 1 cup plain Greek yogurt; 1 tablespoon fresh lemon juice; 1 teaspoon red wine vinegar; ½ cup crumbled feta , optional, but super tasty; Salt and pepper , to taste; Extras:; Naan , flatbread, or other wrap bread; Thinly sliced red onions; Diced cucumbers; Chopped tomatoes; Spring mix lettuce , or other lettuce

This chicken recipe, Sheet Pan Chicken Tzatziki Wraps, leans on olive oil, fresh lemon juice and minced garlic. It makes 6 servings and takes about 285 minutes.

Yield 6 servings
Ready in 285 minutes
Prep 270 minutes
Cook 15 minutes

Ingredients

Chicken

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon minced garlic , about 2 medium cloves
½ teaspoon dried oregano
½ teaspoon salt , I use coarse, kosher salt
¼ teaspoon pepper
1 ½ to 2 pounds chicken breasts , cut into thin slices

Vegetables

2 bell peppers , any color, cored and sliced thinly
1 medium zucchini , sliced into strips (no need to peel)
1-2 tablespoons olive oil
Salt and pepper

Tzatziki

½ to 1 cup grated English cucumber
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
½ cup crumbled feta , optional, but super tasty
Salt and pepper , to taste

Extras

Naan , flatbread, or other wrap bread
Thinly sliced red onions
Diced cucumbers
Chopped tomatoes
Spring mix lettuce , or other lettuce

Instructions

For the chicken and marinade, in a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the chicken strips in a shallow dish or ziploc bag.
Pour the marinade over the chicken, toss to combine, cover and refrigerate for at least 30 minutes (or up to 4 hours).
For the tzatziki sauce, squeeze excess liquid from the cucumber (can use a kitchen towel or lightly wring out with hands). Combine the cucumber with the remaining tzatziki ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.
Preheat the oven to 425 degrees F.
Lightly grease a half sheet plan and place the chicken pieces on the pan in a single layer (leave excess marinade in dish or bag).
On a second sheet pan, toss the bell peppers and zucchini with olive oil and season lightly with salt and pepper. Spread in a single layer.
Place both sheet pans in the oven on separate racks and cook for 5-6 minutes. Rotate sheet pans. (At this point, if there is a lot of liquid on the chicken sheet pan, drain it off). Continue cooking until the chicken and veggies are tender (they may finish cooking at different times so watch closely).
Serve the chicken and veggies on flatbread with tzatziki sauce and other toppings.

Give it a minute off the heat, then serve it while it is still hot.