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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.