Step 1

For the chicken and marinade, in a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt and pepper. Place the chicken strips in a shallow dish or ziploc bag.

Step 2

Pour the marinade over the chicken, toss to combine, cover and refrigerate for at least 30 minutes (or up to 4 hours).

Step 3

For the tzatziki sauce, squeeze excess liquid from the cucumber (can use a kitchen towel or lightly wring out with hands). Combine the cucumber with the remaining tzatziki ingredients. Season to taste with salt and pepper. Refrigerate until ready to serve.

Step 4

Preheat the oven to 425 degrees F.

Step 5

Lightly grease a half sheet plan and place the chicken pieces on the pan in a single layer (leave excess marinade in dish or bag).

Step 6

On a second sheet pan, toss the bell peppers and zucchini with olive oil and season lightly with salt and pepper. Spread in a single layer.

Step 7

Place both sheet pans in the oven on separate racks and cook for 5-6 minutes. Rotate sheet pans. (At this point, if there is a lot of liquid on the chicken sheet pan, drain it off). Continue cooking until the chicken and veggies are tender (they may finish cooking at different times so watch closely).

Step 8

Serve the chicken and veggies on flatbread with tzatziki sauce and other toppings.