Sheet Pan Chicken Gyros with Roasted Peppers
Marinated chicken thighs roasted on a single pan with bell peppers and onions for a healthy gyro alternative.
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Ingredients
- 1 1/2 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
- 1/2 teaspoon black pepper
- 4 pieces warm pita breads
- 1/2 cup tzatziki sauce(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- 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
Spread the chicken and vegetable mixture in a single, even 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 roasting, wrap the pita breads in foil and place them in the oven to warm up.
- 7
Remove the pan from the oven and give the chicken and vegetables a quick toss to distribute the pan juices.
- 8
Serve the roasted chicken and peppers inside the warm pitas, topped with a dollop of tzatziki sauce if desired.
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