There are weeknights, and then there are weeknights—the ones where you’re staring at the fridge, knowing you want something vibrant and satisfying, but the energy for a complex meal just isn’t there.
This recipe is my answer to that exact feeling. It’s my way of getting all the incredible, fresh flavors of a Mediterranean gyro with a fraction of the traditional effort.
The magic here is the sheet pan, but my favorite ‘hack’ is roasting the chickpeas right alongside the chicken. It creates this amazing textural contrast—tender, juicy chicken and slightly crisp, savory chickpeas—all coated in a bright lemon-herb marinade. It’s the kind of meal that just makes you feel great.
A Smarter Way to Enjoy Mediterranean Flavor
What I love most about this easy sheet pan chicken dinner is how it brings together so many great elements into one, streamlined meal.
- Incredibly Satisfying: This isn’t a light meal that leaves you hungry. You get a fantastic 69 grams of protein from the chicken and Greek yogurt, plus 9 grams of fiber from the chickpeas and whole-wheat pita. This combination is a powerhouse for keeping you full and energized.
- Packed with Freshness: We don’t just stop at the chicken. The crisp veggies—tomato, bell pepper, and onion—and that bright, tangy dill-cucumber sauce cut through the richness. It’s a perfect balance.
- The ‘Intelligent’ Method: Using two sheet pans might sound like more work, but it’s the secret. It ensures the chicken cooks perfectly and the chickpeas get that amazing, slightly crisp texture. They can’t do that if they’re crowded onto one steamy pan!
How This Sheet Pan Dinner Comes Together
This is a wonderfully straightforward process, and the hands-on time is minimal. It really breaks down into three main stages.
First, you’ll create that vibrant, yogurt-based marinade. It’s packed with lemon, garlic, and classic Mediterranean spices. The chicken strips get to soak in that flavor for at least 30 minutes, which is key to making them so tender.
Next, it’s all about the oven. The marinated chicken goes on one sheet pan, and the seasoned chickpeas go on another. They roast at the same time until the chicken is perfectly cooked and the chickpeas are lightly crisp.
While that’s roasting, you’ll whip up the quick dill-cucumber yogurt sauce. It’s so refreshing and absolutely essential. Finally, you just warm the pitas, assemble your gyros with all the fresh toppings, and dive in.
A Few Tips for Perfect Gyros
These are simple to make, but a few small details make a big difference:
- Don’t Skip Squeezing the Cucumber: For the yogurt sauce, you must squeeze the excess water from the grated cucumber. I usually wrap it in a paper towel or a clean kitchen towel and wring it out. This keeps the sauce creamy, not watery.
- Don’t Crowd the Pans: The “two-pan” method is the secret to success. Giving the chicken and chickpeas their own space allows the hot air to circulate, roasting them instead of steaming them.
- Add a Salty Kick: While I kept this recipe focused, it’s absolutely delicious with a sprinkle of crumbled feta cheese on top right before serving.
- What to Serve with It: These gyros are a fantastic all-in-one meal. But if you’re serving a crowd or want a refreshing side, they pair beautifully with a light, fruit-forward salad, like this Mediterranean Chickpea Salad (with Watermelon & Lime!).
- Love This Vibe? If you’re a fan of easy, Mediterranean-inspired chicken dinners, you should definitely try My Favorite Mediterranean Chicken Kabobs next!
Quick Questions
Can I prep this in advance?
Absolutely. You can make the marinade and let the chicken marinate for up to 4 hours. You can also prepare the dill-cucumber sauce and chop all your fresh veggies a day ahead. Store everything in airtight containers in the fridge. When it’s time to eat, just roast and assemble!
How do I store leftovers?
I recommend storing all the components separately. Keep the cooked chicken/chickpea mixture, the sauce, and the fresh toppings in their own containers in the refrigerator for up to 3 days. Reheat the chicken and chickpeas in a pan or the microwave before assembling a fresh gyro.
Sheet-Pan Lemon Herb Chicken & Chickpea Gyros
Ingredients
For the Lemon-Herb Chicken & Chickpeas:
- 1 ½ cups plain non-fat Greek yogurt
- 1 large lemon zested and juiced (about ¼ cup juice)
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons red wine vinegar
- 5 cloves garlic minced
- 2 teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 1 ½ teaspoons kosher salt divided
- 2 lbs boneless skinless chicken breasts, cut into thin strips
- 1 15-ounce can chickpeas, rinsed and patted dry
For the Dill-Cucumber Yogurt Sauce:
- 1 cup plain non-fat Greek yogurt
- ½ English cucumber finely grated and squeezed of excess water
- 2 tablespoons fresh dill chopped
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
For Assembly:
- 6 large 6-inch 100% whole-wheat pita breads
- 2 Roma tomatoes thinly sliced
- 1 large red bell pepper thinly sliced
- 1 small red onion thinly sliced
- ½ cup pitted Kalamata olives halved
- 1 cup shredded romaine lettuce
Instructions
- In a large bowl, whisk yogurt, lemon zest/juice, 2 tbsp olive oil, red wine vinegar, garlic, oregano, smoked paprika, cumin, coriander, black pepper, cayenne, and 1 tsp kosher salt.
- Add chicken; toss to coat. Cover and refrigerate 30 minutes to 4 hours.
- Heat oven to 400°F (200°C). Toss chickpeas with remaining 1 tbsp olive oil and ½ tsp kosher salt.
- Shake or wipe excess marinade from chicken; discard leftover marinade. Arrange chicken in a single layer on a rimmed sheet pan. Spread chickpeas on a second sheet pan.
- Roast 20–25 minutes, flipping chicken and rotating pans halfway; cook until chicken reaches 165°F (74°C) and chickpeas are lightly crisp.
- For the sauce, whisk yogurt, cucumber, dill, garlic, and lemon juice until smooth; stir in olive oil.
- Warm pitas in the oven for 1–2 minutes. Spread sauce on each pita, add chicken and chickpeas, top with tomatoes, bell pepper, onion, olives, and lettuce. Fold and serve.
Notes
Nutrition Information
(per gyro)- Calories: 654 kcal
- Protein: 69 g
- Fat: 19 g
- Saturated Fat: 3.4 g
- Carbohydrates: 51 g
- Fiber: 9 g
- Total Sugars: 6 g (0 g added)
- Sodium: 870 mg
I hope this recipe brings a little bit of sunshine and a lot of satisfaction to your dinner table. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
