Simple sheet pan Greek chicken pita recipe
Chef Jason Goldstein of Chop Happy joined "Good Morning America" ahead of his new cookbook release to whip up an easy sheet pan version of a lunchtime favorite.
"The Happy Sandwich" is full of gourmet recipes that make it easy for busy home cooks to create a satisfying and flavorful sandwich with time-saving twists like prepping veggies or proteins on sheet pans and slow cookers.
From pulled pork to breadless sandwiches and an entire chapter filled with variations of the classic grilled cheese, Goldstein has a recipe for every style of sandwich lover.
Sheet Pan Greek Pita
Serving Size: 4 sandwichesCook Time: 20 minutes
Ingredients
3 chicken thighs (cut in 1 inch pieces)
3 tablespoons + 1/4 cup extra virgin olive oil, divided
1 teaspoon + 1/4 teaspoon garlic powder, divided
1 teaspoon + 1/4 teaspoon oregano, divided
2 teaspoons salt/pepper, divided
1 cucumber, diced
1 pint cherry tomatoes, sliced in half
1 handful mint, chopped
1/2 of a red onion, finely diced
1/4 pound feta cheese, crumbled
1/2 cup pit-less Kalamata olives, chopped
1/2 lemon (juice)
1/4 cup red wine vinegar
1 teaspoon pepper
2 pitas, cut in half
Feta cheese, crumbled
Directions
Preheat the oven to 400 degrees.
Mix the chicken thigh pieces, 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of oregano and 1 teaspoon of salt on a sheet pan.
Spread the chicken out on the sheet pan so it roasts instead of steams. Cook for 18 minutes.
In a medium bowl, mix together the cucumber, tomatoes, mint, onions, feta, olives, red wine vinegar, pepper, lemon juice, 1/4 cup of olive oil, 1/4 teaspoon of garlic powder, 1/4 teaspoon of oregano and 1 teaspoon of salt; let sit for between 30 minutes and overnight.
Add some cucumber salad to each pita, followed by some chicken and top it off with more cucumber salad. Sprinkle on extra feta cheese and enjoy!
