These sheet pan chicken tzatziki wraps are everything a weeknight dinner should be: easy, flavorful, fast, and family-friendly!
I’ve learned a little bit about myself in 2020.
Namely, it doesn’t matter whether life is completely shut down or if it is running at full speed, I really appreciate a good, fast, weeknight dinner.
(Also, apparently I really love donkeys and pigs).
You can’t get easier than a good ol’ sheet pan dinner. And these sheet pan chicken tzatziki wraps have all the flavors and features of a meal that I could eat every day for the rest of forever.
Sheet Pan Dinners
This recipe calls for two sheet pans. It’s important that the vegetables cook on one sheet pan and the chicken cooks on the other.
Why?
Because most likely the vegetables will need a different cooking time than the chicken. If they’re crowded on the same sheet pan, you could end up with undercooked chicken (ew) or soggy vegetables (ew, too).
I’m honestly not sure which is worse.
A Note About Veggies
I like to use bell peppers and zucchini for this recipe. But ultimately, all you’re really going for is some really great roasted veggies. So feel free to change up those veggies in a way that makes you excited.
Seriously, I have a major sweet tooth, and still, roasted vegetables rank right up there with some of the yummiest things on the planet. They are so good. And they are fantastic in this sheet pan recipe.
The chicken gets a flavor boost from a simple marinade (lemon + garlic = YUM), and when everything is done cooking, I throw it all together on one sheet pan for serving.
Don’t panic
While the ingredient list may seem long, it comes together fast. Promise!
- lemon garlic chicken
- roasted veggies
- tzatziki sauce (favorite stuff ever)
- flatbread
- fresh toppings
All of those simple parts come together to create something exponentially delicious.
Flatbread…or not
We serve these sheet pan chicken tzatziki wraps in flatbread. The stone-fired naan from Costco (and other stores) is an easy and likely choice.
When there’s time or when my freezer is well stocked, I also love this homemade Greek flatbread. Or this easy homemade naan bread.
BUT, you could easily serve the goodness of this meal in salad or bowl form. Skip the bread and pile everything up on a bed of spring greens or romaine. Oh my heavens, t.a.s.t.y.
Bonus: most of this recipe can be prepped ahead of time.
And it has quickly become a family favorite. Over the summer, each child that resides under my roof and depletes daily resources has been assigned a dinner night each week.
This sheet pan meal (and actually the other sheet pan meals on my site) have become go-tos for the kids to make. I don’t blame them! Throw some stuff on a sheet pan, bake it in the oven, and dig in. That’s my kind of meal.
I hope you guys love this one as much as we do!
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Three Years Ago: Fresh Zucchini and Tomato Linguine {30-Minute Meal}
Four Years Ago: 20-Minute Tomato Pesto Pasta
Five Years Ago: Glazed Orange Zucchini Bread
Six Years Ago: Good Morning Power Muffins {Full of Whole Grains and Superfoods!}
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Eight Years Ago: Cheesy Zucchini Rice
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 45 minutes
Ingredients
Chicken:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon minced garlic, about 2 medium cloves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 1/2 to 2 pounds chicken breasts, cut into thin slices (see note)
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:
- 1/2 to 1 cup grated English cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 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 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.
Notes
Vegetables: if you don’t have zucchini or want to change up the vegetables, feel free to sub in a favorite roasted veggie combo.
Broiling vs Roasting: for more golden color on the chicken or veggies, you can cook one sheet pan at a time on the broil setting (watch closely!).
Flatbread: the stone-fired Naan from Costco is fantastic. I also love this homemade Greek flatbread or this homemade naan if there’s time.
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Recipe Source: from Mel’s Kitchen Cafe (bits and pieces from lots of other recipes like this lemon garlic chicken, these chicken gyros, etc)
