Easy Chicken Tikka Sheet Pan Dinner and Flatbread Lunch
I saw this chicken tikka recipe on TikTok and immediately knew I had to try it. I was craving a chicken tikka flatbread, so I ended up turning it into two easy meals. The first night we had the chicken tikka sheet pan dinner with basmati rice, and the next day I used the leftovers for lunch on flatbread. It was absolutely delicious both ways!
The sheet pan chicken tikka recipe itself is extremely easy, which is always a win in my kitchen. Everything cooks together, there is barely any cleanup, and the flavors are on point. Then turning it into a flatbread the next day was even easier. Just heat it up the oven, add your favorite toppings to your flatbread, bake, and lunch is done. 15 minutes at most. Yes!
This is exactly how I love to cook. I think about how to make dinner once and enjoy it twice with a new fun spin. If you love easy chicken recipes and simple leftover meals, this chicken tikka flatbread situation is one you need to try. Let me know if you do.
Check out my other flatbread and pizza recipes!
Chorizo Flatbread
Latin Style Naan Pork Pizza
Latin Pizza Party
Easy Chicken Tikka Sheet Pan Dinner and Flatbread Lunch
Ingredients
- 1.5 – 2 lbs boneless skinless chicken thighs (cut into chunks)
- 3 tbsp plain Greek yogurt
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1/2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt & pepper to taste
- 1 red onion cut into wedges
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- cilantro chopped, to taste for garnish
Mint-Cilantro Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 cup cilantro leaves finely chopped
- 1/2 cup mint leaves finely chopped
- 1 garlic clove minced
- Juice of half a large lemon
- Pinch of salt
- 1–2 tbsp water to thin out if too thick for your liking
For the Chicken Tikka Flatbread
- 1 to 2 Flatbreads
- Tikka Masala sauce to taste
- Shredded mozzarella to taste
- Cilantro chopped, to taste for garnish
Instructions
- In a large bowl, mix together all of the marinade ingredients and add the chicken, making sure everything is well coated. Let it marinate for at least 2 to 6 hours, but overnight is even better for maximum flavor. Note: the first time I made this dish, I didn't marinade and it was still great.
- Slice the onion and peppers and set them aside.
- Preheat the oven to 400°F. Line a sheet pan with parchment paper, then spread the marinated chicken and vegetables out in an even layer.
- Drizzle lightly with olive oil and roast for about 30 minutes.
- Finish by broiling for 2 to 3 minutes to get a nice char on the chicken and veggies.
Yogurt Sauce
- While everything is in the oven, combine all of the yogurt sauce ingredients in a bowl. Taste and adjust with more salt or lemon if needed.
- Once the chicken is done, remove it from the oven and top with chili flakes, fresh chopped cilantro, and mint.
- Add spoonfuls of the yogurt sauce over the top and serve as is, with rice or preferred side.
For the Chicken Tikka Masala Flatbread
- Turn the oven on and set at the temperature directed on the flatbread packaging.
- Spread store bought Tikka Masala sauce over the flatbread. Go liberally to taste.
- Spread shredded mozzarella cheese over the Tikka Masala sauce. To taste.
- Add the chicken and other sheet pan ingredients all over the flatbread.
- Bake as directed on flatbread packaging.
- While the flatbread cooks, make the Mint-Cilantro yogurt sauce again. See ingredients.
- Once done, sprinkle chopped cilantro and add dollops of the yogurt sauce.
- Slice as desired and enjoy!
