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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 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