October 19, 2021

Greek Chicken Sheet Pan with Tzatziki

This sheet pan meal makes a great weeknight meal because it comes together quickly and is full of flavor. It’s also great for meal prep because the longer the tzatziki sits, the better it becomes. This dish is also great served with cauliflower rice or regular rice if you aren’t on a round of Whole30.

When making the tzatziki sauce, cut the cucumber down the middle and use a spoon to scrape the seeds out. Do not skip this step because it will keep your sauce from getting watery and runny. Feel free to add more dill or garlic if you enjoy more of those flavors.

Greek Chicken Sheet Pan with Tzatziki

This easy sheet pan meal is bursting with flavor and is Whole30 and Paleo compatible. It comes together quickly and will become a family favorite.




Sheet Pan Meal

  • 2 lbs. chicken breasts, cut into strips
  • 1/2 C dairy free plain Greek yogurt (I used Kite Hill)
  • 1 tsp cumin
  • 1/2 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 2 bell peppers, cut into 1/2-inch thick slices
  • 1 large red onion, cut into 1/2-inch thick wedges
  • 1 T olive oil


  • 1/2 C dairy free plain Greek yogurt (I used Kite Hill)
  • 1/2 C dairy free sour cream (I used Kite Hill)
  • 2 garlic cloves, minced
  • 1/2 C small diced cucumber, seeds removed
  • 1 T fresh dill, minced
  • 1 tsp white vinegar
  • 1/2 tsp sea salt
  1. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
  2. In a medium bowl, whisk ½ cup yogurt, cumin, cardamom, turmeric, cinnamon, 1 teaspoon of sea salt, and garlic powder together until thoroughly combined.
  3. Add the chicken strips to the yogurt mixture and toss until the chicken is fully coated.
  4. Add the sliced bell pepper and onions to one side of the sheet pan and drizzle with the olive oil. Toss the vegetables to coat them with the oil and then sprinkle them with ½ teaspoon of sea salt.
  5. Add the chicken strips in a single layer to the other side of the sheet pan and place them in the oven for 15-20 minutes. The chicken should be cooked through, and the veggies softened when it is done.
  6. While the chicken and veggies cook, make the tzatziki by mixing ½ cup yogurt, sour cream, garlic, cucumber, dill, vinegar, and ½ teaspoon of sea salt until combined.
  7. Serve the chicken, peppers, and onion with the tzatziki sauce.


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