Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

marinated, spiced, flash-roasted chicken
roasted bell peppers
diced fresh cucumber
kalamata olives
feta cheese
olive oil, salt, pepper, lemon juice
tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

How to Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

Watch It Come Together

Step 1: Marinate chicken. Start this first, because then you can work on the other stuff while the FLAVORS GET BIG.

Step 2: Make a tzatziki. Bonus: you can dip into it with chips while you wait for everything else to be done. No? Just me?

Step 3: Roast chicken and peppers.

Step 4: Assemble with everything you love in this world (namely, cucumbers, red onions, feta, olives, and lemon juice) and get to work on your bowl / salad / sandwich platter.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.