5.0 from 6 votes
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!!!!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 servings
Course:
Appetizer , Snacks
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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