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!!!!
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.