Easy Sheet Pan Chicken Pitas
These Sheet Pan Chicken Pitas are a quick and easy weeknight meal that the whole family will love. Tender, flavorful chicken and colorful vegetables are roasted on a single sheet pan, then stuffed into warm pita bread with your favorite toppings for a customizable and satisfying dinner.
Equipment
- Sheet pan
- Parchment paper
- Medium bowl
- Whisk
- Knife
- Cutting board
- Oven
- skillet (optional)
- Aluminum foil (optional)
Ingredients
- 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
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 6-8 pita breads
- Toppings of your choice e.g., hummus, tzatziki, lettuce, tomato, cucumber, feta cheese
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, honey, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Add the cubed chicken to the bowl and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 400°F (200°C).
- Wash and slice the bell peppers, red onion, and zucchini into similar sizes.
- Line a large baking sheet with parchment paper.
- Spread the sliced bell peppers, red onion, and zucchini in a single layer on the prepared baking sheet.
- Drizzle the vegetables with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Add the marinated chicken to the sheet pan, spreading it out among the vegetables in a single layer. Avoid overcrowding the pan.
- 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).
- Halfway through the cooking time, give everything a good toss to ensure even cooking.
- While the chicken and vegetables are baking, warm the pita breads 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.
- Fill each warm pita bread with the sheet pan chicken and vegetables.
- Top with your favorite toppings, such as hummus, tzatziki, lettuce, tomato, cucumber, and feta cheese.
- Serve immediately and enjoy!
Notes
Don't overcrowd the pan to ensure proper roasting. Marinating the chicken longer results in more flavorful chicken. Cut vegetables consistently for even cooking. Experiment with different toppings for customization. Leftovers can be stored separately in the refrigerator for up to 3 days. Reheat the chicken and vegetables in the microwave or skillet and warm the pita bread separately. For variations, consider chicken thighs, different vegetables, a spicy kick with red pepper flakes, gluten-free options, herb variations, or a Mediterranean flair with olives and feta.