Sheet Pan Roasted Chicken & Veggie Pitas with Lemony Yogurt

Directions

1. Heat the oven to 425°F.
2. Whisk the zest of a lemon into the plain Greek yogurt in a small bowl and set it aside.
3. Mince the garlic and in a separate bowl whisk together lemon juice, olive oil, honey, salt, pepper, and dried thyme.
4. Cut the chicken into bite-sized pieces and add to the bowl with the citrus-oil mixture; toss to coat.
5. Peel and slice the sweet potatoes into half-moons and add to the bowl; toss well.
6. Peel, trim, and cut the red onion into thick wedges and add to the bowl; toss to coat.
7. Transfer the chicken and vegetables to a baking sheet in a single layer and roast 20–25 minutes, stirring once, until the chicken is cooked through and the veggies are fork-tender.
8. Thinly slice the cucumber and place in another bowl with a pinch of salt and pepper; shave cilantro leaves from stems, mince, and fold half into the cucumber bowl while reserving the rest for garnish.
9. Toast the pitas if you like, then open each pita to make a pocket.
10. To serve, spread lemon yogurt on each pita, fill with the roasted chicken and vegetables, top with cucumber and the remaining cilantro, and divide between plates.