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This sheet pan Greek chicken is served in a flatbread with garlicky marinated tomatoes and an incredible herby sour cream sauce!
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Sheet Pan Greek Chicken Flatbreads with Marinated Tomatoes and Herby Sour Cream

This sheet pan Greek chicken is served in a flatbread with garlicky marinated tomatoes and an incredible herby sour cream sauce!
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 460kcal
Author Amy Fulwood

Ingredients

For the Chicken

  • 450 g Chicken Thigh Fillets chopped into strips
  • 2 Peppers (whichever colours you prefer) cut into strips
  • 1 Large Red Onion sliced
  • 2 teaspoon Smoked Paprika
  • 2 teaspoon Dried Oregano
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • 2 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar

For the Marinated Tomatoes

  • 200 g/1 cup Cherry Tomatoes halved
  • 2 tablespoon Olive Oil
  • 2 cloves Garlic crushed
  • Salt and Pepper

Herby Sour Cream

  • 200 ml/1 cup Sour Cream
  • Small bunch Coriander chopped
  • Small bunch Mint chopped
  • 1 fat cloves Garlic crushed
  • 1 tablespoon Lemon Juice
  • Pinch of Salt

To serve

  • Flatbreads
UK Measures - US Measures

Instructions

  • Preheat the oven to 200°C. Mix the chicken, peppers, onion, paprika, oregano, salt, pepper, olive oil and balsamic in a large bowl and make sure everything is coated in the spices and oil. Place in the oven for 20-30 minutes until chicken is cooked through.
  • To make the tomatoes, mix together all the ingredients, seasoning to taste, and set aside until ready to serve. 
  • For the sour cream sauce mix everything together and set aside until ready to serve.
  • When you're ready to eat serve the chicken in flatbreads with the tomatoes and sour cream.

Nutrition

Calories: 460kcal