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)
Ingredients
3tablespoonsolive oil, divided
8ouncesboneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8whole wheat pita pockets, cut into wedges
1cupdiced English cucumber
½cupsliced kalamata black olives
½cupjarred roasted red peppers, drained and chopped
½cupchopped red onion
¼cupcrumbled feta cheese
2tablespoonschopped fresh dill
2tablespoonschopped fresh parsley leaves
For the tzatziki sauce
1cupplain Greek yogurt
1English cucumber, finely diced
2clovesgarlic, pressed
1tablespoonchopped fresh dill
1tablespoonfreshly squeezed lemon juice
1teaspoonlemon zest
1teaspoonchopped fresh mint, optional
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive 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.