Combine 2 tbsp. avocado oil, 3 cloves minced garlic, minced shallot, paprika, 1 tsp. salt and 1 tsp. pepper in a bowl, then add chicken.
Marinate for at least 30 minutes in the fridge.
For the tzatziki
Grate 1/2 cucumber onto a clean kitchen towel, then squeeze out excess water.
Add shredded cucumber to a bowl, then mix in Greek yogurt, 1 clove minced garlic, and 1/2 tsp. each of salt and pepper.
If sauce is thicker, thin by stirring in a tbsp. of water at a time.
For the sheet pan
Arrange marinated artichoke hearts, bell pepper strips, and whole cherry tomatoes on a sheet pan lined with foil.
Drizzle on 1 tbsp. of avocado oil and toss.
Arrange marinated chicken tenders over the veggies.
Bake sheet pan in oven for 15-20 minutes or until chicken is cooked though. Top with dollops of tzatziki and fresh basil, serve with warmed pita bread on the side, and enjoy!
Pro Tip!
Take a pita and slice it into strips. Toss the strips in some of the oil from the marinated artichoke hearts and place onto another sheet pan. Crisp in oven for 10 minutes while the chicken bakes, then add the strips to the chicken pan before serving!
Keyword artichoke hearts, basil, cherry tomatoes, chicken, greek chicken, pita bread, red bell peppers, sheet pan chicken, sheet pan meal, tzatziki sauce