Sheet Pan Chicken Gyros with Roasted Peppers

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into strips
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium red onion, sliced into wedges
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 3 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces warm pita breads
• 0.5 cup tzatziki sauce(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.

2. 2

   In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

3. 3

   Add the chicken strips, sliced bell peppers, and red onion to the bowl and toss until everything is thoroughly coated in the marinade.

4. 4

   Spread the chicken and vegetable mixture in a single, even layer across the prepared sheet pan.

5. 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. 6

   During the last 2 minutes of roasting, wrap the pita breads in foil and place them in the oven to warm up.

7. 7

   Remove the pan from the oven and give the chicken and vegetables a quick toss to distribute the pan juices.

8. 8

   Serve the roasted chicken and peppers inside the warm pitas, topped with a dollop of tzatziki sauce if desired.