Saucy Buffalo Chicken Pitas with Sweet Potato Fries & Pickles
Bold, saucy buffalo chicken roasted alongside crispy sweet potato fries, then tucked into warm pita bread with a cooling yogurt sauce and quick pickled veggies. This easy sheet pan dinner is perfect for busy weeknights and easy to customize for the whole family.
Equipment
Ingredients
- 4 pieces Pita Bread warm
- Romaine lettuce shredded, for topping
- Feta Cheese for topping
For the Chicken:
- 2 lbs. Boneless skinless chicken thighs
- 1 tbsp Olive oil
- 1 tsp Kosher salt
- 1/2 cup Buffalo sauce of choice homemade or store-bought
For the Potatoes:
- 2-3 medium Sweet potatoes cut into even sized wedges
- 2 tbsp Olive Oil
- Kosher salt season to liking
- Fresh cracked black pepper
For the Pickles:
- 1 medium English cucumber sliced thin
- 1 small Red Onion sliced thin
- 1/2 cup White vinegar
- 1/4 cup Apple cider vinegar
- 1 cup Water
- 1 tbsp Granulated sugar
- 1/2 tsp Celery seed optional
- 1/2 tsp Dried dill optional
For the Sauce:
- 3/4 cup Plain Greek yogurt
- 2 tbsp Heavy cream or milk
- 1/2 tsp Kosher salt
- Fresh cracked black pepper
- 1-2 cloves Garlic minced
- Fresh parsley chopped, add as much as you'd like
Instructions
For the Pickles:
- In a saucepan combine water, white vinegar, apple cider vinegar, sugar, and spices. Heat over medium-high heat until the mixture is boiling and the sugar has dissolved, remove from heat.1 medium English cucumber , 1 small Red Onion, 1/2 cup White vinegar , 1/4 cup Apple cider vinegar, 1 cup Water, 1 tbsp Granulated sugar, 1/2 tsp Celery seed, 1/2 tsp Dried dill
- Add thinly sliced cucumbers and red onion to a large mason or glass jar, pour the brine over top. seal and let sit for 30 minutes. Make sure all veggies are covered in the mixture, if not, top with a bit of water.
For the Chicken:
- Preheat oven to 400 degrees F. Add chicken thighs to a large sheet pan, drizzle over the olive oil, salt, and buffalo sauce. Toss to combine and arrange evenly on the pan. Bake at 400 for 16-20 minutes flipping halfway through, or until the chicken reaches an internal temperature of 165 degrees.2 lbs. Boneless skinless chicken thighs, 1 tbsp Olive oil, 1 tsp Kosher salt, 1/2 cup Buffalo sauce of choice
- After cooking, let chicken rest for a few minutes then slice.
For the Potatoes:
- On a separate sheet pan combine the sweet potatoes wedges, olive oil, salt, and pepper. Toss to combine, arrange cut side down in a single layer, bake at 400 for 20-25 minutes, flipping halfway through, until potatoes are tender.2-3 medium Sweet potatoes , 2 tbsp Olive Oil, Kosher salt , Fresh cracked black pepper
For the Yogurt Sauce:
- In a mixing bowl combine the Greek yogurt, salt, pepper, garlic, and parsley. Mix to combine, add in cream as desired until the consistency is to your liking.3/4 cup Plain Greek yogurt, 2 tbsp Heavy cream , 1/2 tsp Kosher salt, Fresh cracked black pepper, 1-2 cloves Garlic, Fresh parsley
- To assemble, top warmed pita bread with some shredded lettuce, sliced chicken, some of the quick pickled cucumbers and onions, a dollop of yogurt sauce, and a crumble of feta cheese. The sweet potatoes can be served in the pita or as a side!4 pieces Pita Bread , Romaine lettuce, Feta Cheese
Notes
- For extra-crispy potato wedges, place them cut side down and avoid overcrowding the pan or use two sheet pans, flip halfway through.
- Adjust the amount of buffalo sauce to control heat level, use homemade or store-bought versions.
- This recipe also works well served as a bowl without pita!
- To store as meal prep, keep ingredients stored separately.
Nutrition
Serving: 1servingCalories: 623kcalCarbohydrates: 65gProtein: 56gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 226mgSodium: 2473mgPotassium: 1239mgFiber: 6gSugar: 12gVitamin A: 16308IUVitamin C: 7mgCalcium: 184mgIron: 4mg