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Sheet Pan Roasted Chicken & Veggie Pitas with Lemony Yogurt.

  • 2 lb
    chicken thighs, boneless skinless
  • 1 small bunch
  • 1
    English cucumber
  • 4 cloves
  • 2
  • 1 cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 1 lb
    sweet potato
  • 4
    whole grain pitas
    black pepper
    extra virgin olive oil
  • 1
    Preheat oven to 425°F.
  • 2
    Wash and dry the fresh produce.
    2 lemons
    1 lb sweet potato
    1 English cucumber
    1 small bunch cilantro
  • 3
    Zest lemons into a small bowl, add yogurt, and whisk to combine. Set aside.
    1 cup plain Greek yogurt
  • 4
    Peel and mince garlic; place in a large bowl.
    4 cloves garlic
  • 5
    Juice lemons into the bowl with the garlic. Add oil, honey, and spices; whisk to combine.
    2 tbsp extra virgin olive oil
    2 tsp honey
    1 tsp thyme
    1 tsp salt
    1 tsp black pepper
  • 6
    Cut the chicken into small bite-sized pieces and add to the bowl.
    2 lb chicken thighs, boneless skinless
  • 7
    Peel, halve, and thinly slice the sweet potatoes into half rounds; add to the bowl.
  • 8
    Peel, trim, and cut the onion into thick wedges; add to the bowl and toss to coat.
    1 medium red onion
  • 9
    Transfer chicken and veggies to a large baking sheet pan and arrange in a single layer. Place in the oven and bake, tossing once, until the chicken is cooked through and veggies are fork-tender, 20-25 minutes.
  • 10
    Meanwhile, trim and thinly slice the cucumber; place in a medium bowl along with the salt and pepper.
    ¼ tsp salt
    ⅛ tsp black pepper
  • 11
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half to the bowl with the cucumber and toss to combine; reserve the other half for garnish.
  • 12
    Toast pitas if desired.
    4 whole grain pitas
  • 13
    To serve, divide pitas between plates and spread with lemon yogurt. Top with chicken, veggies, cucumbers, and remaining cilantro. Enjoy!