Greek Chicken Pitas with Roasted Red Pepper Hummus (Aldi Edition)

Warm yogurt-marinated chicken, roasted veggies, roasted red pepper hummus, and a cool cucumber–tomato–feta salad all wrapped up in soft pitas with tzatziki. A Greek-inspired Aldi sheet-pan dinner that feels restaurant-worthy but is easy enough for a weeknight.

🧂 Roasted Red Pepper Hummus

• 2 cans chickpeas (garbanzo beans), drained and rinsed
• 1 whole roasted red pepper (jarred or homemade), drained
• 2 cloves garlic
• 2 Tbsp tahini paste
• 2–3 Tbsp olive oil
• 1 tsp lemon zest
• 1–2 Tbsp lemon juice (to taste)
• 1 tsp paprika
• Salt and black pepper, to taste
• 1–2 Tbsp cold water, as needed to thin

1. Blend the hummus: Add chickpeas, roasted red pepper, garlic, tahini, olive oil, lemon zest, lemon juice, paprika, salt, and pepper to a food processor. Blend until smooth, adding cold water 1 Tbsp at a time until creamy and spreadable.
2. Chill: Taste and adjust seasoning as needed, then chill until ready to spread on warm pitas.

🍗 Greek Chicken & Veggies (Warm Layer)

• 1 1/2 lb Never Any! chicken breasts or thighs
• 1/2 cup plain Greek yogurt
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 zucchini, sliced into half-moons
• 1 red onion, thick-sliced

🥒 Cold Cucumber–Tomato Topping

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup crumbled feta
• 1 Tbsp olive oil
• 1 tsp red wine vinegar (optional)
• Salt and pepper, to taste

To Serve

• 4–5 stone-baked pitas or naan
• 1 container Park Street Deli tzatziki sauce
• Optional: hot sauce or chili oil for extra heat

🍳 Directions

1. Marinate the chicken: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add the chicken and coat well. Let sit 10–20 minutes at room temperature or marinate in the refrigerator for a few hours or overnight.
2. Prep the sheet pan: Preheat oven to 425°F and line a baking sheet with parchment paper. Add sliced zucchini and red onion, drizzle with a little olive oil, and season with salt and pepper.
3. Roast: Place the marinated chicken on the sheet pan with the veggies. Bake for 25 minutes, then broil for 2–3 minutes at the end to add a bit of color and char. Let the chicken rest for 5 minutes, then slice into strips.
4. Make the cold topping: In a bowl, combine cucumber, cherry tomatoes, feta, olive oil, vinegar (if using), salt, and pepper. Toss and chill until serving.
5. Warm the pitas: Warm pitas in a dry skillet, on a grill pan, or wrapped in foil in the oven until soft and pliable.
6. Assemble the pitas: Spread a generous layer of roasted red pepper hummus inside each warm pita. Add sliced roasted chicken and some of the zucchini and onions. Top with the cucumber–tomato–feta salad, then drizzle with tzatziki and a little hot sauce, if desired.

💪 Macros (Per Serving — ~5 servings)

• Calories: ~520
• Protein: ~40 g
• Carbs: ~42 g
• Fat: ~20 g
• Fiber: ~7 g

👨‍👩‍👧 Family Note

Warm roasted chicken and veggies, cool crunchy salad, creamy roasted red pepper hummus, and tangy tzatziki all in one bite. It tastes like something you’d grab from a Greek street food spot, but it all started with a cart full of Aldi staples and a single sheet pan.