Lemon Herb Chicken Sheet Pan Gyros
Marinated chicken thighs roasted with red onions and bell peppers for a lighter gyro alternative.
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Ingredients
- 1 1/2 lbs boneless skinless chicken thighs, sliced into strips
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 large red onion, sliced into wedges
- 1 large red bell pepper, sliced into strips
- 1 tsp salt and black pepper
- 4 pieces pita bread rounds
- 1/2 cup tzatziki sauce
- 2 tbsp fresh parsley, chopped(optional)
- 1/4 cup feta cheese crumbles(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan.
- 2
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 3
Add the chicken strips, red onion wedges, and bell pepper strips to the bowl and toss until everything is thoroughly coated in the marinade.
- 4
Spread the chicken and vegetable mixture in a single layer across the prepared sheet pan.
- 5
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- 6
During the last 2 minutes of cooking, place the pita breads directly on the oven rack to warm them through.
- 7
Remove the pan from the oven and sprinkle with fresh parsley and feta cheese if desired.
- 8
Assemble the gyros by stuffing the warm pitas with the roasted chicken and vegetables, then topping generously with tzatziki sauce.
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