Pan – Recipe Coast

Sheet Pan Chicken Pitas with Tzatziki Recipe

admin — Sun, 23 Aug 2026 16:09:47 +0000

Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

marinated, spiced, flash-roasted chicken
roasted bell peppers
diced fresh cucumber
kalamata olives
feta cheese
olive oil, salt, pepper, lemon juice
tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

I’m all about sheet pan dinners right now. Easy, filling, nutritious, and perfect for my fam. Everyone picks what they want!

How To Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Check Out Our Video For How To Make Sheet Pan Chicken Pitas:

Frequently Asked Questions For These Chicken Pitas

How long will the tzatziki keep?

The tzatziki will be best for about 3-4 days.

Could you marinate the chicken for longer? Overnight?

You can marinate the chicken for up to 24 hours in the fridge!

How can I make this dairy-free?

Omit the feta and use dairy-free Greek-style yogurt in the tzatziki (Kite Hill is a brand that makes this!).

Description

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

Chicken:

Peppers:

Tzatziki:

Other:

Preheat the oven to 425 degrees. Mix chicken ingredients in a bowl. Marinate for 30 minutes.
Mix all tzatziki ingredients.
On a sheet pan, toss the peppers with olive oil and salt. Bake for 20 minutes, stir them and move to one side, place chicken on the other side of the sheet pan. Bake both together for another 10 minutes.
Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.

Notes

Store-bought tzatziki also works great in this recipe to save you a few steps!

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Bake
Cuisine: Mediterranean

Keywords: sheet pan dinner, greek chicken, mediterranean chicken, chicken pitas, sheet pan chicken

Three More Easy Sheet Pan Dinners

Make It A Freezer Meal!

Freeze Together:

1 lb. boneless skinless chicken breasts, cut into very thin strips
2–3 bell peppers, sliced
3 cloves garlic, grated
1 tablespoon olive oil
1–2 tablespoons lemon juice
1 teaspoon each: cumin, smoked paprika, kosher salt
1/2 teaspoon curry powder
black pepper to taste

FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer.

To Cook:

BAKE: From frozen, bake at 425 degrees for 20 minutes.

FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!

View more healthy freezer meals here!

One More Thing!

This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!

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20 Sheet Pan Dinners for Easy Weeknights

admin — Mon, 17 Aug 2026 16:00:55 +0000

Sheet pan dinners are one of my favorite weeknight magic tricks. Minimal prep, fewer dishes, everything roasting together in the oven… it’s more than ideal. When life feels busy (which is… most of the time), these are the types of recipes I come back to again and again.

This list of dinners is full of the recipes we make on repeat in my house – flavor-packed, low-effort, and super flexible. You’ve got cozy options, fresh-feeling meals, and a few fun little twists. It’s a little bit of everything, all built for real life.

If you’re looking for dinners that don’t require a ton of thinking (or cleanup), you’re in the right place. Pick one, toss it on a sheet pan, and let the oven do the heavy lifting!

Sheet Pan Dinner Recipes

Sheet Pan Chicken Pitas with Tzatziki

Part bowl, part salad, part sandwich folded up into any kind of bread you like, and I’m here for it in every form.

Sheet Pan Meatballs with Tomato Salad and Green Sauce

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

Liz’s Roasted Broccoli Salad

This Roasted Broccoli Salad is EVERYTHING! Bright lemon, crisped-up bacon, tangy feta, and it’s all built around a big bowl of roasted broccoli. A true hero of a meal!

Harissa Meatballs with Whipped Feta

These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

Sheet Pan Salmon with Dill Potatoes

Simple and delicious salmon and potatoes roasted on a sheet pan, and covered in a garlic dill butter sauce! One of my family’s favorite dinners.

Sheet Pan Jambalaya

Sheet Pan Jambalaya: maximum flavor, minimal dishes. Sausage, peppers, onions, shrimp, and cauliflower rice all roasted up on a sheet pan. Big flavor, easy dinner!

Sheet Pan Shrimp and Cauli Rice

This Sheet Pan Shrimp and Cauli Rice is the easiest sheet pan dinner! Shrimp, peas, cauliflower rice, seasonings, and Rosso pesto sauce all come together on one pan for a delicious springy meal.

Fall Favorite Maple-Mustard Tempeh Bowls

These tempeh bowls are a true fall favorite! Massaged kale, sweet potatoes, roasty marinated maple-mustard tempeh, crunchy apple, and an unexpected pile of briney sauerkraut.

Sheet Pan Chicken and Sweet Potato Meal Prep

Spicy Chicken and Sweet Potato Meal Prep Magic! Just chicken, sweet potatoes, broccoli, avocado, and seasonings. 3 big sheet pans + 45 minutes = healthy meals for a week!

Sheet Pan Breakfast Burritos with Creamy Chipotle Sauce

I absolutely love these breakfast burritos. Creamy scrambled eggs, roasted garlic veggies, smoky cheese, and refried beans all wrapped up in a delicious burrito!

Sheet Pan Chicken Tinga Bowls

These Chicken Tinga Bowls are the BEST! Made in just 15 minutes, all on a sheet pan. My favorite kind of meal prep!

Baked Salmon with Amazing Lemon Sauce

Delicious baked salmon with crispy potatoes, broccoli, and the most amazing life-changing lemon sauce smothered on top of it all. This is restaurant bistro-style eating!

Sheet Pan Garlic Ginger Chicken & Broccoli

Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar.

Cauliflower Walnut Vegetarian Taco Meat

This vegetarian taco meat is made with cauliflower, walnuts, and chipotle peppers. It’s so easy: just mix and bake. Meatless miracle!

Vegan Sheet Pan Fajitas with Chipotle Queso

These Vegan Sheet Pan Fajitas are SO GOOD. Roasted peppers and onions, steak-like portobello mushrooms, some mashed avocado, and a waterfall of spicy cashew queso.

Apricot Chicken with Charred Scallions

This apricot chicken, made on a sheet pan, is so easy and SO GOOD! Just a few simple ingredients, minimal cleanup, and a major flavor boost from the roasty charred scallions on top.

Roasted Vegetable Bowls with Green Tahini

Roasted Vegetable Bowls! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce.

Spring Salmon with Creamed Leeks, Potatoes, and Asparagus

We’re bringing you a plate of sunshine for dinner! Perfectly golden-crisp salmon partnered next to oven-roasted asparagus and a buttery, rich, creamy leek sauce piled on crispy potatoes.

Roasted Tomato Puttanesca

The easiest Roasted Tomato Puttanesca with all the silky, all the briney, and all the zippy summer freshness.

Garlic and Black Pepper Beef Skewers

These beef skewers are bringing all the flavor! Thinly sliced strips of steak browned and caramelized to juicy, sweet perfection.

My Favorite Sheet Pans

All these recipes start and end with a really good sheet pan. One that holds up, keeps it shape, and doesn’t make things stick.

My top, one-and-only, forever sheet pan: Nordic Ware Sheet Pans. I have several sizes – the half sheet, full sheet, and quarter sheet.

I use these all the time to toast, bake, and serve! They’ve been well-loved and well-worn and still get the job done perfectly every time.

Links above are affiliate links and I may receive a commission from your purchase!

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BBQ Shredded Chicken Nachos (Sheet Pan, 25 Minutes)

admin — Sat, 15 Aug 2026 16:08:14 +0000

Loaded BBQ shredded chicken nachos with black beans, melty cheese, and fresh toppings. A smoky, satisfying sheet pan dinner ready in 25 minutes.

At A Glance

Ready In: 25 minutes
Serves: 6
Diet: Gluten-free, high-protein
Nutrition Highlights: High in protein and fiber thanks to the shredded chicken and black beans
Main Ingredients: Shredded chicken, BBQ sauce, black beans, cheddar and Monterey Jack, tortilla chips
Flavor Profile: Smoky-sweet BBQ, warm Tex-Mex spice, fresh lime finish
Meal-Prep Friendly: BBQ chicken and lime sour cream can be made ahead; assemble and bake just before serving
Best Served With: Mango salsa, cucumber salad, grilled corn salad

I love nachos, but I don’t love feeling hungry an hour later — so these BBQ shredded chicken nachos lean on protein-packed shredded chicken and black beans to make the whole tray more satisfying, without losing any of the melty, loaded appeal.

Oven-baked shredded chicken or leftover rotisserie chicken gets tossed in smoky paprika, chili powder and BBQ sauce, then layered through the tortilla chips with black beans and a proper amount of melty cheddar and Monterey Jack (or Colby), so every single chip gets a bit of everything.

Instead of just cheese and sour cream, there’s a whole tumble of fresh tomatoes, avocado, red onion, and cilantro on top, plus a light lime sour cream that cuts through the richness. It’s the kind of tray that works for game day, a casual dinner, or whenever you’ve got leftover shredded chicken to use up.

More recipes you might like: how to make shredded chicken in a slow cooker, baked chicken tacos, Tex Mex chicken and rice casserole, Mexican salad with corn & black beans, cilantro lime sauce, or smashed chicken tacos.

What You’ll Need

Here is what you’ll need for this BBQ chicken nachos recipe. Find the full measurements in the recipe card below.

BBQ chicken:

Shredded chicken – use your favorite method, like this slow cooker shredded chicken, or rotisserie chicken if you’re short on time
BBQ sauce – pick a smoky one, it pairs beautifully with the Tex-Mex spices
Spices – smoked paprika, chili powder, garlic powder, onion powder, cumin – this spice blend gives the chicken depth without needing much effort

Nachos:

Tortilla chips – the base for everything, go for a sturdy variety that holds up under toppings
Black beans – rinse the canned ones well, it removes excess sodium and improves the flavor, and they add protein and fiber
Reduced-fat sharp cheddar and Monterey Jack – melts beautifully while keeping things a little lighter; Colby is a good swap for Monterey Jack. Full-fat cheese is obviously fine as well

Fresh toppings:

Cherry tomatoes, avocado, red onion, cilantro – these add freshness, color and crunch, and are honestly what stop the nachos from feeling heavy
Jalapeño – optional, add it if you like a bit of heat
Lime wedges – for squeezing over just before eating

Light lime sour cream:

Light sour cream, lime juice, a pinch of salt – whisked together for a tangy drizzle that cuts through the richness; you can add a little minced garlic for a more pungent flavor.

How To Make BBQ Shredded Chicken Nachos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make BBQ shredded chicken nachos.

Combine the shredded chicken with BBQ sauce and spices in a skillet over medium heat. Cook for 3–4 minutes until warmed through and evenly coated, then remove from the heat.
Whisk together the light sour cream, lime juice and salt in a small bowl, then refrigerate until you’re ready to serve.
Preheat the oven to 400°F (200°C). Arrange half the tortilla chips on a large sheet pan, then top with half the BBQ chicken, cheddar, Monterey Jack, and black beans.
Repeat with a second layer of chips and toppings — layering like this means every chip gets some filling instead of a pile of bare chips at the bottom.
Bake for 10–12 minutes, until the cheese is melted and the edges are lightly browned.
Finish with the diced tomatoes, avocado, red onion, cilantro and jalapeño (if using), then drizzle over the lime sour cream. Serve immediately with lime wedges.

Watch The Video

Recipe Tips

Rinse canned black beans before using them — it removes excess sodium and gives them a better flavor.
A sheet pan spreads the toppings more evenly than a deep baking dish, so you get fewer plain chips at the bottom.
Layer the toppings through the chips rather than just piling everything on top — it distributes the flavor and stops you from needing to overload on cheese.
For extra vegetables, add diced bell peppers or shredded lettuce after baking.
Bake the chips as soon as you assemble them and hold off on wet toppings until after baking, to keep everything crisp.
Variations: add grilled corn kernels for sweetness, swap in pinto beans, use pepper jack instead of cheddar for more heat, add diced mango for a sweet-smoky contrast, or make individual portions in small oven-safe skillets.

Serving Suggestions

These nachos are hearty enough to serve as a main, especially alongside something fresh like a pineapple salsa or mango salsa, cucumber salad, or grilled corn salad. You can make a batch of my cilantro lime sauce for a drizzle instead of using lime and sour cream.

A bit of fresh fruit and some sparkling lime water rounds it out nicely if you’re serving a crowd. They’re best eaten straight off the tray while everything is still hot, and the chips are crisp.

If you’ve tried these BBQ shredded chicken nachos or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Smoky BBQ shredded chicken, black beans and melty cheese piled onto crispy tortilla chips, finished with fresh toppings and a tangy lime sour cream. Find step-by-step photos and more recipe tips above.

Prepare the BBQ chicken: In a skillet over medium heat, combine the shredded chicken, BBQ sauce, smoked paprika, chili powder, garlic powder, onion powder and cumin. Cook for 3–4 minutes, stirring occasionally, until warmed through and evenly coated. Remove from heat.
Make the light lime sour cream: In a small bowl, whisk together the light sour cream, lime juice and salt. Refrigerate until ready to serve.
Assemble the nachos: Preheat the oven to 400°F (200°C). Arrange half the tortilla chips on a large sheet pan or oven-safe platter. Top with half the BBQ chicken, cheddar, Monterey Jack and black beans. Repeat with a second layer. Layering this way ensures every bite gets toppings instead of leaving plain chips underneath.
Bake: Bake for 10–12 minutes, or until the cheese is melted, the nachos are heated through, and the edges begin to lightly brown. Remove from the oven.
Finish with fresh toppings: Top with diced tomatoes, avocado, red onion, cilantro and jalapeños (if using). Drizzle with the light lime sour cream and serve immediately with lime wedges.

Important Ingredient Tips: Reduced-fat cheese still melts well here, so you don’t lose that gooey texture while keeping things a bit lighter. Rinsing the black beans removes excess sodium and improves their flavor.
Key Recipe Tips: Use a sheet pan for more even topping distribution, layer the fillings through the chips rather than just on top, and hold off on wet toppings until after baking to keep things crisp.
Storage Tips: These are best eaten fresh, straight off the tray. Leftovers can be refrigerated, but the chips will soften.
Make-Ahead Tips: The BBQ chicken and lime sour cream can both be made ahead and refrigerated. Assemble and bake just before serving for the best texture.
FAQs:
Can I make these ahead? The components can be prepped ahead, but assemble and bake just before serving for maximum crispness.
Can I use rotisserie chicken? Yes, though a homemade shredded chicken keeps the flavor consistent if you’re building out a series of recipes around it.
Can I make them spicier? Add cayenne pepper, chipotle powder, or extra jalapeños.
What BBQ sauce works best? A smoky BBQ sauce pairs especially well with the Tex-Mex seasonings and black beans.
How do I prevent soggy nachos? Bake the chips immediately after assembling and avoid adding wet toppings until after baking.

Keywords: bbq chicken nachos, barbecue chicken nachos, shredded chicken nachos, chicken nachos

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