Go Back
Sheet Pan Chicken Pitas are shown as a delicious and easy weeknight meal in this featured image.

EASY SHEET PAN CHICKEN PITAS

These Sheet Pan Chicken Pitas offer a quick and healthy weeknight meal solution. Chicken and colorful vegetables are roasted together on a single sheet pan, then stuffed into warm pitas and topped with your favorite fixings for a customizable and delicious dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 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
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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
  • 6 pita breads
  • Tzatziki sauce optional
  • Feta cheese, crumbled optional
  • Diced tomatoes optional
  • Shredded lettuce optional

Equipment

  • Large bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife
  • Large baking sheet
  • Oven
  • Toaster or skillet (for warming pitas)

Method
 

  1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
  2. Add the chicken cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Prepare the Vegetables: Preheat oven to 400°F (200°C).
  4. In a large bowl, toss the sliced bell peppers, red onion, and zucchini with 1 tablespoon of olive oil, salt, and pepper.
  5. Sheet Pan Assembly: Spread the marinated chicken in a single layer on a large baking sheet.
  6. Arrange the seasoned vegetables around the chicken on the same sheet pan.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  8. Warm the Pitas: While the chicken and vegetables are baking, warm the pita breads according to package directions. You can lightly toast them in a toaster or warm them in a dry skillet.
  9. Assemble the Pitas: Fill each warm pita bread with the cooked chicken and vegetables.
  10. Top with your favorite toppings, such as tzatziki sauce, feta cheese, diced tomatoes, shredded lettuce, and/or hummus.
  11. Serve: Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas!

Notes

For best results, marinate the chicken for at least 30 minutes. To prevent soggy pitas, lightly toast or warm them before filling. Feel free to experiment with different vegetables and toppings to customize your pitas. Leftovers can be stored in the refrigerator for up to 3 days.