EASY SHEET PAN CHICKEN PITAS

Imagine biting into a warm, fluffy pita, bursting with tender, flavorful chicken and your favorite fresh toppings – all made incredibly easy with just one sheet pan. These Sheet Pan Chicken Pitas are about to become your new weeknight go-to, promising a delicious and healthy meal on the table in no time!

Ingredients

For the Chicken Marinade:

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

For the Sheet Pan:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For Serving:

• 6-8 pita breads
• Toppings of your choice (e.g., hummus, tzatziki, lettuce, tomato, cucumber, feta cheese)

Step-by-Step Instructions

Get Started: Marinate the Chicken

1. In a medium bowl, whisk together the olive oil, lemon juice, honey, paprika, garlic powder, onion powder, oregano, salt, and pepper.
2. Add the cubed chicken to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Prep the Veggies

1. While the chicken is marinating, preheat your oven to 400°F (200°C).
2. Wash and slice the bell peppers, red onion, and zucchini. Try to cut them into similar sizes, roughly the same size as the chicken so they cook evenly.

Load Up the Sheet Pan

1. Line a large baking sheet with parchment paper for easy cleanup (trust me, you’ll thank me later!).
2. Spread the sliced bell peppers, red onion, and zucchini in a single layer on the prepared baking sheet.
3. Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
4. Add the marinated chicken to the sheet pan, spreading it out among the vegetables in a single layer. Avoid overcrowding the pan, as this will steam the ingredients instead of roasting them.

Bake to Perfection

1. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
2. Halfway through the cooking time, give everything a good toss to ensure even cooking.

Warm the Pitas

1. While the chicken and vegetables are baking, warm the pita breads. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm them in the oven for the last 5 minutes of the chicken’s cooking time. You could also toast them lightly!

Assemble and Enjoy!

1. Once the chicken and vegetables are cooked, remove the sheet pan from the oven.
2. Fill each warm pita bread with the sheet pan chicken and vegetables.
3. Top with your favorite toppings, such as hummus, tzatziki, lettuce, tomato, cucumber, and feta cheese.
4. Serve immediately and enjoy your delicious and easy Sheet Pan Chicken Pitas!

Why You’ll Love This Recipe (and Some Helpful Tips!)

This Sheet Pan Chicken Pitas recipe is a winner for so many reasons! First and foremost, it’s incredibly easy and requires minimal cleanup. Everything cooks on one pan, which means fewer dishes to wash – a huge bonus on busy weeknights! The flavor is also fantastic, thanks to the simple yet delicious marinade that infuses the chicken with tons of flavor. Plus, it’s a customizable meal that everyone can enjoy. But let’s be real, even the easiest recipes can have their little quirks. Here are a few tips to help you nail this recipe every time:

• Don’t Overcrowd the Pan: This is the most important tip! If the sheet pan is too crowded, the vegetables and chicken will steam instead of roast, resulting in a less flavorful and less appealing dish. If necessary, use two sheet pans.
• Marinate, Marinate, Marinate: The longer the chicken marinates, the more flavorful it will be. If you have the time, marinate it for up to 4 hours. But even 30 minutes will make a difference.
• Cut Veggies Consistently: Try to cut all your vegetables into similar sizes. This will ensure that they cook evenly.
• Don’t Be Afraid to Experiment with Toppings: The toppings are where you can really get creative and customize the pitas to your liking. Try different sauces, cheeses, and vegetables to find your perfect combination.

Variations and Substitutions: Make it Your Own!

One of the best things about this recipe is how easily it can be adapted to suit your tastes and dietary needs. Here are a few ideas:

• Chicken Thighs: Substitute chicken thighs for chicken breasts for a richer, more flavorful option. Just be sure to adjust the cooking time accordingly, as chicken thighs may take a few minutes longer to cook through.
• Different Vegetables: Feel free to swap out the vegetables for your favorites. Broccoli, carrots, mushrooms, and sweet potatoes all work well.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a spicy kick.
• Gluten-Free: Use gluten-free pita bread or serve the chicken and vegetables over a bed of rice or quinoa for a gluten-free option.
• Herb Variations: Try adding fresh herbs like rosemary or thyme to the sheet pan for a more aromatic dish.
• Lemon Herb: Add more lemon zest and some fresh parsley to the marinade for a bright, herby flavor.
• Mediterranean Flair: Add Kalamata olives and crumbled feta cheese to the sheet pan during the last few minutes of cooking for a true Mediterranean taste.
• Make it Vegetarian: Replace the chicken with chickpeas or halloumi cheese for a vegetarian version.
• Add a Sauce: Drizzle the finished pitas with a tahini sauce or sriracha mayo for an extra layer of flavor.

Perfect Pairings: What to Serve with Your Sheet Pan Chicken Pitas

While these Sheet Pan Chicken Pitas are delicious on their own, they can be even better when paired with the right side dishes. Here are a few suggestions:

• Greek Salad: A classic Greek salad with tomatoes, cucumbers, onions, olives, and feta cheese is a refreshing and flavorful accompaniment.
• Tabbouleh: This Middle Eastern salad made with bulgur, parsley, mint, tomatoes, and cucumbers is a light and healthy option.
• Hummus and Pita Chips: Serve the pitas with a side of hummus and pita chips for dipping.
• Roasted Potatoes: Roasted potatoes are a hearty and satisfying side dish that pairs well with the chicken and vegetables.
• Simple Green Salad: A simple green salad with a light vinaigrette is a great way to add some extra greens to your meal.
• Watermelon Feta Salad: The sweetness of the watermelon and the saltiness of the feta create a delicious contrast that complements the flavors of the pitas.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely, because they’re so good!), they can be stored in the refrigerator for up to 3 days. Store the chicken and vegetables separately from the pita bread to prevent the pitas from getting soggy. To reheat, you can microwave the chicken and vegetables for a minute or two, or warm them up in a skillet over medium heat. Warm the pita bread separately in a skillet or oven.

Final Thoughts: Your New Weeknight Hero

These Sheet Pan Chicken Pitas are more than just a recipe; they’re a solution to the age-old question of “What’s for dinner?” They’re quick, easy, healthy, and customizable, making them the perfect meal for busy weeknights. So, grab a sheet pan, gather your ingredients, and get ready to enjoy a delicious and satisfying meal that the whole family will love! Trust me, once you try this recipe, it will become a staple in your kitchen. And remember, don’t be afraid to experiment and make it your own. Happy cooking!