Description
A quick and satisfying weeknight meal featuring juicy chicken and roasted peppers served in flatbread with creamy tzatziki.
Ingredients
Scale
- 1 lb. boneless skinless chicken breasts, cut into very thin strips
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 1 to 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon curry powder
- Black pepper to taste
- 2 to 3 bell peppers, sliced
- 3/4 cup full-fat plain Greek yogurt
- 1/2 cup grated cucumber
- 1 small clove garlic, grated
- 1 teaspoon dried dill
- 1/2 teaspoon kosher salt
- 1 diced cucumber
- 1/2 diced red onion
- 1/2 cup kalamata olives
- 1/2 cup feta cheese
- 6 pieces of flatbread (pita, naan, socca)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix the chicken with garlic, olive oil, lemon juice, cumin, smoked paprika, kosher salt, curry powder, and black pepper. Let it marinate for 30 minutes.
- Meanwhile, mix all the tzatziki ingredients (Greek yogurt, grated cucumber, garlic, dill, and salt) in a separate bowl and set aside.
- On a sheet pan, toss the sliced bell peppers with olive oil and a pinch of kosher salt.
- On a second sheet pan, evenly spread the marinated chicken strips.
- Roast both pans in the oven for 10 to 15 minutes, or until chicken is cooked through and peppers are browned.
- Serve the chicken and peppers alongside the tzatziki sauce and flatbread, inviting everyone to build their own pitas or bowls.
Notes
Store leftovers in airtight containers for up to 4 days in the fridge. Chicken and peppers can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg