Sheet-Pan Roasted Chickpea and Chicken Gyros

This is my cheat meal for making at home gyros. Gyros are a Greek dish made with meat cooked on a vertical rotisserie. Served with a pita and other fresh ingredients like tomatoes, onion and tzatziki. Now this dish, is an at home version of that. I created this dish because I don’t know about you, but I don’t have time nor the tools to make a chicken on a vertical rotisserie. So let me introduce you to this sheet pan version!

This is the perfect easy weekday meal, can be made in under 30 minutes, especially if you buy store bout tzatziki and pita, I promise I won’t tell. But if you are looking for a good home made tzatziki you can find the recipe here: Homemade Tzatziki.

All you have to do for this dish is throw your chicken and chickpeas on a sheet pan, drizzle it with oil and toss it with some seasoning then roast it for 15 minutes. While it roasts, chop of your veggies, make your tzatziki, and then by the time it’s done you are ready to assemble your pita. So easy!

Sheet-Pan Roasted Chickpea and Chicken Gyros

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Ingredients

• Sheet-Pan Chickpeas and Chicken

• 1 lb boneless, skinless chicken thighs

• 1 (15 oz) can of chickpeas, drained, rinsed and patted dry.

• 2 tablespoons of olive oil

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp salt

• 1 tsp pepper

• Gyros Toppings (all optional)

• 4 pita breads

• 1 cup Tzatziki

• 1 cup fresh arugula

• 2 large tomatoes, sliced

• 1 small red onion, sliced

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Directions

• Sheet Pan Chickpea and Chicken
• Preheat oven to 425F. Spray your baking sheet with non-stick spray.
• Put chicken and chickpeas on the baking sheet, making sure they are on a single layer and spread out. Drizzle with olive oil, and sprinkle with coriander, cumin, salt and pepper. Rub both sides of the chicken and chickpeas with the spices with either your hands or a spatula.
• Roast at 425F for 15 minutes or until the chicken is fully cooked and reaches an internal temperature of 165F.
• While the chicken cooks, prepare vegetables and toppings.
• Assembly
• After chicken has cooked, let rest for 10 minutes and then cut into strips. You can pop the pitas in the oven for 5 minutes to slightly toast (optional).
• To assemble, spread a tablespoon or more of tzatziki on a pita bread, top off with chicken strips, chickpeas, and arugula. Add desired vegetables to your wrap. Repeat the process for the rest of the pitas, and enjoy! 🙂