Sheet Pan Chicken Pitas

Ingredients

Chicken

• 1 lb boneless skinless chicken breasts, cut into very thin strips
• 3 garlic cloves, grated
• 1 tbsp olive oil
• 1–2 tbsp lemon juice
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp curry powder
• Black pepper, to taste

Peppers

• 2–3 bell peppers, sliced
• Olive oil
• Kosher salt

Fixings

• 1 cucumber, diced
• 1/2 red onion, diced
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• 6 pieces flatbread (pita, naan, socca, etc.)
• homemade rice

Instructions

1. Preheat oven to 425°F.
2. In a bowl, mix all Chicken ingredients. Marinate 30 minutes (or up to overnight).
3. On a sheet pan, toss the sliced peppers with olive oil and salt. and spread the chicken strips out in an even layer.
4. Roast 10–15 minutes, until chicken is cooked through and peppers are browned/softened (stir once halfway if you want more even browning).
5. Serve everything on a big platter: chicken, peppers, diced cucumber, red onion, olives, feta, and flatbread. Let everyone build their own pitas / bowls / salads.

Notes

Make-ahead: Chicken is better after 30 minutes in the fridge.

Also delicious with rice!

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