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Tzatziki Sheet Pan Chicken
A delectable easy throw together chicken and vegetable bake with incredible greek flavours.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Ingredients
Chicken marinade:
- 700 grams chicken breast
- 3 garlic cloves crushed
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Pepper & Me Get Freaky Tzatziki dip mix
- 2 teaspoons sugar
- 1 tablespoon Pepper & Me Man Grind
Tray Bake Ingredients:
- 2 red onions cut into segments
- ¼ pumpkin peeled and cut into bite sized pieces
- 2 courgette cut into chunky rounds
- 3 capsicum cut into chunks
- ½ cup pitted olives
- ½ cup sundried tomatoes
- 200 g feta cut into small cubes
Tzatziki sauce:
- ½ cucumber grated
- 1 ½ cups Greek yogurt
- 1 tablespoon Pepper & Me Get Freaky Tzatziki
- 1 lemon juiced
- Man grind
To serve:
- Pita pockets
- 1 small bunch parsley chopped
Instructions
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Cut the chicken into two even pieces and combine all the marinade ingredients into a container, pop into the fridge for a couple of hours or overnight if you have the time.
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Preheat the oven to 180degrees.
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Oil a large oven tray and place the drained chicken and vegetables spreading across the oven tray evenly, sprinkle with the olives, sun dried tomatoes and three quarters of the feta.
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Bake for 15-20 minutes until the chicken has cooked through and the pumpkin is soft.
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While the chicken is cooking, prepare the tzatziki sauce and pita pockets.
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Place the grated cucumber in a clean tea towel and squeeze out as much liquid as you can then sprinkle with man grind.
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Add the cucumber, yoghurt, tzatziki and lemon juice to a small bowl. Stir to combine.
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Char the pita over an open flame or pop in the toaster, then cut into quarters.
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Serve the chicken and vegetables, with the pita, dollops of tzatziki, a sprinkling of remaining feta and parsley.