Sheet Pan Chicken Gyros

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 pounds boneless, skinless chicken thighs (cut into thin strips)

1 1/2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

6 pita flatbreads

2 cups shredded romaine

2 cups cherry tomatoes (halved)

1 red onion (thinly sliced)

1 English cucumber (thinly sliced)

1/2 cup crumbled feta cheese

Tzatziki sauce (homemade or store-bought)

3 cloves garlic (minced)

2 teaspoons dried oregano

1 1/2 teaspoons ground coriander

1 1/2 teaspoons dried thyme

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper (to taste)

Directions

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and garlic mixture; gently toss to combine.

Place into oven and bake for 25 minutes, or until the chicken is completely cooked through, stirring halfway. Stir in lemon juice.

To serve, warm pitas in oven, about 4-5 minutes. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion, cucumber, feta and tzatziki sauce.

Serve immediately.

For the garlic mixture

In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper.