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–+ servings
Sheet Pan Greek Nachos

Sheet Pan Greek Nachos

Yield: 8 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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

  • 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.