Print
Chicken gyros on a baking sheet

Chicken Gyros with Tzaziki

These sheet pan chicken gyros are prepared at the same time as baked feta and vegetables to complete a delicious one-pan meal that the whole family will love.

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 16 Carbs 32 Protein 31
Yield 4 1x

Ingredients

Chicken

  • 1-lb. Chicken tenderloin strips (or you can slice breasts into strips)
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper 
  • 1 tablespoon fresh lemon zest

Peppers

  • 2 medium green bell peppers, sliced
  • ½ medium red onion, sliced 
  • 1 tablespoon olive oil 
  • ⅛ teaspoons salt 

Feta

  • 8-oz. feta cheese block (not crumbles)
  • 1 tablespoon olive oil 
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon pepper 

Yogurt Sauce

  • 1 cup minced cucumbers
  • ⅛ teaspoon salt 
  • ½ cup Greek yogurt
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon fresh parsley, chopped 
  • ⅛ teaspoon ground black pepper 

Other Ingredients 

  • 6 pitas 
  • 2 medium tomatoes, sliced  
  • Fresh Mint 
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray. 
  2. Prepare the chicken dry rub. Add garlic powder, dried oregano, salt, pepper, and lemon zest to a bowl and mix until combined. 
  3. Toss the chicken tenders in the dry rub so they are completely coated in the dry rub. Place the coated chicken tenders on half of the baking sheet (so they aren’t touching). Add the peppers and onions to the other half of the baking sheet and drizzle with 1 tablespoon olive oil and salt. Toss.
  4. Make a well in the middle of the peppers and onions and place the feta block in the well. Drizzle the feta block with 1 tablespoon olive oil and sprinkle the block with garlic powder, red pepper flakes, and salt.  Massage the spices into the feta block.
  5. Drizzle everything with the last tablespoon of olive oil and then bake at 400ºF for 20 minutes.
  6. Meanwhile, make the feta yogurt sauce. Place the minced cucumbers in a medium-sized bowl and sprinkle with salt. Toss. Smash the cucumbers with a fork or the end of a wooden spoon so they turn into a cucumber mash. Add the Greek yogurt, lemon juice, garlic, parsley, and black pepper to the cucumbers and toss all the ingredients together. Set aside. 
  7. Once the timer goes off, remove the baking sheet from the oven and remove the chicken from the baking sheet. Set aside. 
  8. Increase the temperature to 450ºF and place the baking sheet back into the oven and bake for an additional 5-10 minutes or until the feta begins to brown. 
  9. Remove from the oven and mash the feta with a fork and toss the feta, peppers, and onions together until everything is coated in the feta sauce. Set aside. 
  10. Place the pitas straight onto the oven rack and let them warm in the oven at 450ºF for 3-4 minutes. Remove. 
  11. Cut the chicken tenders into strips. 
  12. Assemble the pitas. Scoop 2-3 tablespoons of the cucumber sauce onto a pita. Add peppers and onions, chicken, tomatoes and fresh mint to the pita. Repeat until all the pitas are full and ready to eat. 

Nutrition Facts

Serving Size: 1/6 Calories: 386 Sugar: 4 Sodium: 775 Fat: 16 Carbohydrates: 32 Fiber: 2 Protein: 31 Cholesterol: 27
Author: Lee FunkeCategory: DinnerMethod: OvenCuisine: Mediterranean