EASY SHEET PAN CHICKEN PITAS

Tired of the same old weeknight dinner routine? Imagine juicy, flavorful chicken and crisp veggies, all roasted together on one pan and nestled into warm, fluffy pitas. These Sheet Pan Chicken Pitas are a flavor explosion in every bite, and they’re so easy to make, you’ll wonder why you haven’t been making them all along. Get ready to ditch the takeout menu and embrace this simple, satisfying meal that’s sure to become a family favorite!

The Stuff You’ll Need (Ingredients)

For the Chicken & Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 2 zucchini, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Salt and pepper to taste

For the Pitas & Toppings:

• 6-8 pita breads
• Hummus
• Tzatziki sauce
• Feta cheese, crumbled
• Fresh parsley, chopped
• Optional: sliced cucumbers, tomatoes, olives

Let’s Get Cooking: Step-by-Step Instructions

Prep the Chicken and Veggies:

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the cubed chicken, bell peppers, red onion, and zucchini.

Make the Magic Marinade:

3. In a small bowl, whisk together the olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper.
4. Pour the marinade over the chicken and vegetables, and toss to coat everything evenly. Make sure every piece gets a little love!

Sheet Pan Power:

5. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding, or they’ll steam instead of roast. If needed, use two sheet pans.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Check the chicken’s internal temperature with a meat thermometer – it should reach 165°F (74°C).

Warm Those Pitas:

7. While the chicken and vegetables are roasting, warm the pita breads. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the oven wrapped in foil for a few minutes, or even in the toaster.

Assemble Your Masterpiece:

8. Spread hummus on the inside of each pita bread.
9. Fill the pitas with the roasted chicken and vegetables.
10. Top with tzatziki sauce, crumbled feta cheese, and fresh parsley. Add any other toppings you like, such as sliced cucumbers, tomatoes, or olives.
11. Serve immediately and enjoy!

Pro Tips and Variations for Sheet Pan Chicken Pitas

Spice It Up:

Feel free to adjust the spices to your liking! A pinch of cayenne pepper or a dash of smoked paprika can add a delicious kick.

Veggie Variety:

Don’t be afraid to experiment with different vegetables. Broccoli, cauliflower, mushrooms, or even sweet potatoes would be great additions.

Marinating Magic:

For even more flavor, marinate the chicken for at least 30 minutes (or even overnight) before roasting. This will allow the flavors to really penetrate the chicken.

Sauce It Up:

If you’re not a fan of hummus or tzatziki, try using another sauce like a lemon-herb vinaigrette, a spicy yogurt sauce, or even a pesto.

Pita Alternatives:

If you don’t have pita bread on hand, you can use naan bread, tortillas, or even lettuce wraps for a low-carb option.

Making Meal Prep a Breeze

Prep Ahead Power:

This recipe is perfect for meal prepping! You can chop the vegetables and marinate the chicken ahead of time, and then simply roast everything when you’re ready to eat. Store the cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days.

Leftover Love:

Leftover Sheet Pan Chicken Pitas are great for lunch the next day. You can even use the chicken and vegetables to make a salad or a wrap.

Why I Love This Recipe (And You Will Too!)

Quick and Easy:

This recipe is ready in under 30 minutes, making it perfect for busy weeknights.

Healthy and Delicious:

It’s packed with protein, vegetables, and healthy fats, making it a nutritious and satisfying meal.

Versatile and Customizable:

You can easily adapt this recipe to your own tastes and preferences.

One-Pan Wonder:

Cleanup is a breeze thanks to the one-pan cooking method!

More Recipes to Explore

If you loved this Sheet Pan Chicken Pitas recipe, you might also enjoy these other delicious and easy chicken recipes. Have you tried this incredible Marry Me Chicken Pasta? Or maybe you’d like to try these quick Garlic Cheese Chicken Wraps. For a lunchtime favourite check out this delicious Chicken Caesar Sandwich or this incredible Chicken Caesar Sandwich. These Cheesy Garlic Chicken Wraps are always a winner and this Marry Me Chicken Pasta are also great options for a tasty and simple chicken meal.

Final Thoughts

So there you have it – a simple, delicious, and healthy Sheet Pan Chicken Pitas recipe that’s sure to become a staple in your kitchen. I hope you enjoy making and eating this recipe as much as I do! Happy cooking, friend!

Easy Sheet Pan Chicken Pitas

These Easy Sheet Pan Chicken Pitas are a quick and delicious weeknight meal. Juicy chicken and colorful vegetables are roasted on a single sheet pan and then nestled into warm pita bread with flavorful toppings. This customizable recipe is perfect for busy families and meal prepping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 2 zucchini, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• 6-8 pita breads
• Hummu s
• Tzatziki sauce
• Feta cheese, crumbled
• Fresh parsley, chopped
• Sliced cucumbers optional
• Sliced tomatoes optional

Equipment

• Large sheet pan
• Parchment paper
• Large bowl
• Small bowl
• Whisk
• Measuring spoons
• Measuring cups
• Meat thermometer
• Dry skillet (optional)
• Foil (optional)
• Toaster (optional)

Method

 

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. In a large bowl, combine the cubed chicken, bell peppers, red onion, and zucchini.
3. In a small bowl, whisk together the olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper.
4. Pour the marinade over the chicken and vegetables, and toss to coat everything evenly.
5. Spread the chicken and vegetables in a single layer on the prepared sheet pan, avoiding overcrowding. Use two sheet pans if needed.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The chicken’s internal temperature should reach 165°F (74°C).
7. While the chicken and vegetables are roasting, warm the pita breads in a dry skillet, oven, or toaster.
8. Spread hummus on the inside of each pita bread.
9. Fill the pitas with the roasted chicken and vegetables.
10. Top with tzatziki sauce, crumbled feta cheese, and fresh parsley. Add any other desired toppings like sliced cucumbers, tomatoes, or olives.
11. Serve immediately and enjoy!

Notes

Adjust spices to your liking. Cayenne pepper or smoked paprika add a kick. Experiment with different vegetables like broccoli, cauliflower, or mushrooms. Marinate the chicken for at least 30 minutes for more flavor. Try different sauces like lemon-herb vinaigrette or spicy yogurt sauce. Naan bread or tortillas can be used as pita alternatives. Leftovers can be stored in the refrigerator for up to 3 days. Prepare the vegetables and marinade ahead of time for easy meal prepping.