Sheet Pan Greek Nachos

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
• 1/2 cup sliced kalamata black olives
• 1/2 cup jarred roasted red peppers (drained and chopped)
• 1/2 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 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

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Top with cucumber, olives, roasted red peppers, onion, feta and tzatziki sauce.

5. 5

   Serve immediately, garnished with dill and parsley, if desired.