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Sheet-Pan Lemon Herb Chicken & Chickpea Gyros

This recipe transforms the classic gyro into a nutritionally balanced powerhouse, bursting with fresh, vibrant Mediterranean flavor. We use an intelligent sheet-pan method to cook lemon-herb marinated chicken alongside spiced chickpeas, creating a delicious textural contrast. Packed into a warm whole-wheat pita with a refreshing dill-cucumber yogurt sauce, it's a perfectly satisfying meal that fully embraces a heart-healthy lifestyle.
Course Main Course
Cuisine Mediterranean
Keyword lemon herb chicken with chickpeas, Mediterranean diet chicken recipe, sheet pan Mediterranean chicken and vegetables
Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 654kcal

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 tablespoons dried oregano
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • 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

  • Prepare the Marinade: In a large mixing bowl, whisk together the non-fat Greek yogurt, lemon zest and juice, 2 tablespoons of the extra virgin olive oil, red wine vinegar, minced garlic, oregano, smoked paprika, cumin, coriander, black pepper, and optional cayenne.
  • Marinate the Chicken: Add the chicken strips to the bowl with the marinade, tossing thoroughly to ensure every piece is coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours.
  • Prep the Sheet Pan: Preheat your oven to 400°F (200°C). In a separate small bowl, toss the rinsed and dried chickpeas with the remaining 1 tablespoon of extra virgin olive oil. Spread the marinated chicken strips in a single layer on one side of a large, rimmed baking sheet. Spread the oiled chickpeas on the other side.
  • Roast the Chicken and Chickpeas: Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the chicken strips halfway through. The chicken is done when it's cooked through and lightly browned (internal temperature of 165°F / 74°C), and the chickpeas are slightly crisped.
  • Make the Sauce: While the chicken roasts, prepare the sauce. In a small bowl, combine all ingredients for the Dill-Cucumber Yogurt Sauce: yogurt, grated cucumber, fresh dill, minced garlic, and lemon juice. Whisk until smooth, then stir in the olive oil.
  • Assemble the Gyros: Warm the whole-wheat pitas in the oven for the last 1-2 minutes of cooking or warm them in a dry skillet. To assemble, lay a warm pita flat, spread a generous layer of the yogurt sauce down the middle, top with several strips of roasted chicken, a spoonful of crispy chickpeas, and finish with sliced tomatoes, red bell pepper, red onion, Kalamata olives, and shredded lettuce. Fold and serve immediately.

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: 610 mg