Easy Sheet Pan Chicken Pitas
These Sheet Pan Chicken Pitas are an easy and delicious weeknight meal. Tender chicken and flavorful veggies are roasted on a sheet pan and then stuffed into warm pita bread with your favorite toppings. This recipe requires minimal cleanup and is guaranteed to be a family favorite.
Equipment
- Large bowl
- Small bowl
- Whisk
- Large sheet pan
- Parchment paper
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Meat thermometer (optional)
- Toaster oven (optional)
- skillet (optional)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, sliced
- 2 zucchini, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 pita breads
- Tzatziki sauce optional
- Feta cheese optional
- Chopped tomatoes optional
- Shredded lettuce optional
- Cucumber slices optional
- Kalamata olives optional
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the cubed chicken and sliced vegetables.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
- Pour the olive oil mixture over the chicken and veggies. Toss everything together until well coated.
- Spread the chicken and vegetables in a single layer on a large sheet pan lined with parchment paper.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Ensure the internal temperature of the chicken reaches 165°F (74°C).
- While the chicken and veggies are baking, warm the pita breads in a toaster oven, a dry skillet over medium heat (about 30 seconds per side), or wrapped in foil in the oven for the last 5 minutes of cooking time.
- Fill each pita with a generous amount of the chicken and veggie mixture.
- Top with your favorite toppings, such as tzatziki sauce, hummus, feta cheese, chopped tomatoes, shredded lettuce, cucumber slices, and kalamata olives.
- Serve immediately and enjoy.
Notes
To prevent dry chicken, use a meat thermometer and don't overcook. You can also marinate the chicken longer, even overnight. To prevent soggy veggies, don't overcrowd the sheet pan and pat the vegetables dry before tossing with the marinade. Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. You can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 24 hours. Spice it up by adding a pinch of red pepper flakes to the marinade. Feel free to swap out the vegetables for your favorites such as broccoli, cauliflower, or mushrooms. You can also use beef, lamb, or even tofu in this recipe instead of chicken.