Greek Sheet Pan Nachos
Recipe Intro From thefeedfeed

We used Pompeian Organic Extra Virgin Olive Oil to throw together this super-tasty sheet pan nacho dinner. Drawing from classic Mediterranean staples, this recipe is a great way to use up tomatoes and cucumbers in the summer. If you're short on time, you can always use store bought hummus or tzatziki sauce as an easy topper.

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Serves or Makes: serves 4
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  • 1 (6-oz) chicken breast, butterflied*
  • 5 tablespoons Pompeian Organic Extra Virgin Olive Oil, divided
  • 2 teaspoons dried oregano, divided
  • Salt and pepper, to taste
  • 6 pita rounds, sliced into triangular wedges
  • 1 teaspoon dried parsley
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 large heirloom tomato, diced
  • 1 medium cucumber, divided
  • 1/ 2 cup black olives
  • 1/ 2 cup packed fresh dill, chopped and divided
  • 1/ 2 cup packed fresh mint, chopped and divided
  • 2 teaspoons Pompeian Organic Red Wine Vinegar
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice, divided
  • 3/ 4 cup Greek yogurt
  • 2 garlic cloves, minced
  • 1/ 2 cup crumbled feta, for garnish


  • Step 1

    Preheat oven to 375˚ and line a baking sheet with parchment paper.

  • Step 2

    Toss chicken in 1 tbsp Pompeian Organic Extra Virgin Olive Oil, 1 tsp dried oregano, salt & pepper. Bake on prepared sheet pan until cooked through, about 25-30 minutes, flipping once. Once cooled, shred chicken.

  • Step 3

    On a separate sheet pan, toss pita wedges into 1 tbsp Pompeian Organic Extra Virgin Olive Oil, remaining 1 tsp dried oregano, dried parsley, salt and pepper. Bake until browned and crispy, 10-12 minutes.

  • Step 4

    Coarsely chop half of the cucumber. In a large bowl, toss together the chickpeas, tomatoes, chopped cucumbers, olives, ¼ cup fresh dill, ¼ cup fresh mint, Pompeian Organic Red Wine Vinegar, 1 tbsp Pompeian Organic Extra Virgin Olive Oil, salt and pepper. Set aside.

  • Step 5

    In a small bowl, whisk tahini, 1 tbsp Pompeian EVOO, 1 tbsp lemon juice, salt and pepper. Thin out with water, if desired. Set aside.

  • Step 6

    In a small bowl, whisk Greek yogurt, garlic cloves, 1 tbsp Pompeian Organic Extra Virgin Olive Oil, remaining 1 tbsp lemon juice, remaining ¼ cup fresh mint, remaining ¼ cup fresh dill, salt and pepper. Peel remaining half of cucumber and grate into yogurt mixture. Mix and set aside.

  • Step 7

    Top pita chips with shredded chicken, chickpea mixture, tahini sauce, yogurt mixture, and feta. Serve immediately.

  • Step 8

    * Note: To butterfly chicken breast, place the chicken on a cutting board and place your palm firmly on top. With a sharp knife in the other hand, carefully cut through the chicken breast horizontally until you are able to open the chicken breast like a book. Use a meat mallet to further flatten the chicken breast, if desired.