The BEST Greek nachos ever!!!! With homemade pita chips, of course. And it’s all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!

Sheet Pan Greek Nachos - The BEST Greek nachos ever!!!! With homemade pita chips, of course. And it's all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!

This is a tricky recipe.

Not because it’s difficult or anything.

But because you can’t stop snacking on the pita chips.

As you build your nachos, of course.

It’s just physically impossible.

So I had to make two batches of pita chips.

One for snackage.

And one for the actual nachos.

Just be sure to use the same sheet pan for the nachos as you did for the pita chips.

We have to be better at saving dishes.

Because ain’t nobody got time to be cleaning dishes while watching the game.

Sheet Pan Greek Nachos

Sheet Pan Greek Nachos

Yield: 8 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
The BEST Greek nachos ever!!!! With homemade pita chips, of course. And it’s all on one single sheet pan. MINIMAL CLEAN UP! YES!!!!
5 stars (2 ratings)
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Ingredients

  • 3 tablespoons olive oil, divided
  • 8 ounces boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 8 whole wheat pita pockets, cut into wedges
  • 1 cup diced English cucumber
  • ½ cup sliced kalamata black olives
  • ½ cup jarred roasted red peppers, drained and chopped
  • ½ cup chopped red onion
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley leaves

For the tzatziki sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 2 cloves garlic, pressed
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh mint, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  • To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
  • Preheat oven to 400 degrees F. Place pita onto a baking sheet. Drizzle with remaining 2 tablespoons olive oil; season with salt. Place into oven and bake until golden brown and crisp, about 10-12 minutes.
  • Top with cucumber, olives, roasted red peppers, onion, feta and tzatziki sauce.
  • Serve immediately, garnished with dill and parsley, if desired.

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