EASY SHEET PAN CHICKEN PITAS

I’ll never forget the summer I spent volunteering at a local soup kitchen, and one of the most requested meals was always a simple, satisfying pita sandwich; it was heartwarming to see how much people appreciated a quick, flavorful bite, and now I recreate that same comforting feeling with my own twist: easy Sheet Pan Chicken Pitas. This recipe brings all the convenience of a sheet pan dinner to the handheld world of pitas, and I promise, you’ll have a delicious, customizable meal on the table in no time!

Your New Weeknight Hero: Sheet Pan Chicken Pitas

Okay, friend, let’s be real. Weeknights can be chaotic. Between work, kids, errands, and maybe, just maybe, a sliver of time for yourself, the last thing you want to do is spend hours slaving away in the kitchen. That’s where this recipe comes in! Sheet pan meals are a lifesaver, and turning that concept into a pita situation? Pure genius. Imagine tender, flavorful chicken and vibrant veggies, all roasted to perfection on a single pan, then piled high into warm, fluffy pitas. Sounds good, right? Let’s dive in!

Why You’ll Love These Pitas

• Quick & Easy: Minimal prep time and easy cleanup – just what you need on a busy night.
• Customizable: Use your favorite veggies and seasonings to create a pita that’s perfect for you.
• Healthy & Delicious: Packed with protein and nutrients, these pitas are a satisfying and guilt-free meal.
• Versatile: Great for lunch, dinner, or even meal prepping for the week.
• Kid-Friendly: Even the pickiest eaters will love building their own pitas.

Ingredients You’ll Need

Here’s what you’ll need to create these amazing pitas. Don’t worry, it’s all stuff you can easily find at your local grocery store.

For the Chicken and Veggies:

• Chicken Breast: About 1.5 pounds, boneless and skinless, cut into bite-sized pieces. We want it to cook evenly!
• Pita Bread: 6-8 pitas, depending on how much filling you like. Whole wheat or white, your choice!
• Bell Peppers: 2, any color, seeded and sliced. I like to use a mix for visual appeal.
• Red Onion: 1, thinly sliced. Adds a nice bite and sweetness.
• Cherry Tomatoes: 1 pint, halved. Bursting with flavor!
• Olive Oil: About 2 tablespoons. For tossing the veggies and chicken.
• Lemon Juice: 1 tablespoon. Brightens up the flavors.

For the Seasoning:

• Paprika: 1 teaspoon. Adds a smoky sweetness.
• Garlic Powder: 1 teaspoon. Because everything’s better with garlic!
• Onion Powder: 1 teaspoon. Complements the garlic and adds depth.
• Dried Oregano: 1 teaspoon. For that classic Mediterranean flavor.
• Salt & Pepper: To taste. Don’t be shy!
• Optional: Red pepper flakes for a little kick.

For the Toppings (Get Creative!):

• Tzatziki Sauce: Store-bought or homemade. A must-have for authentic flavor.
• Hummus: Another great Mediterranean staple.
• Feta Cheese: Crumbled. Adds a salty tang.
• Fresh Cucumber: Diced. For a cool, refreshing crunch.
• Fresh Parsley or Dill: Chopped. Adds freshness and vibrancy.
• Hot Sauce: If you like it spicy!

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll have delicious Sheet Pan Chicken Pitas on the table in no time.

Step 1: Prep the Chicken and Veggies

First things first, preheat your oven to 400°F (200°C). While the oven is heating up, let’s get our ingredients ready.

1. Cut the chicken: Cut the chicken breast into bite-sized pieces, about 1-inch cubes. This ensures they cook evenly and quickly.
2. Prep the veggies: Slice the bell peppers and red onion. Halve the cherry tomatoes.

Step 2: Season and Toss

Now for the fun part – adding all that delicious flavor!

1. Combine ingredients: In a large bowl, combine the chicken, bell peppers, red onion, and cherry tomatoes.
2. Add the seasoning: Drizzle with olive oil and lemon juice. Add the paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Toss everything together until the chicken and veggies are evenly coated.

Step 3: Bake to Perfection

Time to let the oven do its magic!

1. Spread on the sheet pan: Spread the chicken and veggie mixture in a single layer on a large sheet pan. Make sure everything has enough space to roast properly. If you overcrowd the pan, the veggies will steam instead of roast.
2. Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).

Step 4: Warm the Pitas

While the chicken and veggies are roasting, warm the pitas. You can do this in a few ways:

• Oven: Wrap the pitas in foil and warm them in the oven for the last 5 minutes of cooking time.
• Microwave: Microwave the pitas for 15-20 seconds each, wrapped in a damp paper towel.
• Skillet: Warm the pitas in a dry skillet over medium heat for a few seconds per side.

Step 5: Assemble and Enjoy!

The moment we’ve been waiting for! Time to build those delicious pitas.

1. Load up the pitas: Fill each pita with the roasted chicken and veggie mixture.
2. Add your favorite toppings: Drizzle with tzatziki sauce or hummus, sprinkle with feta cheese, add some diced cucumber, and top with fresh parsley or dill. Don’t be afraid to get creative!
3. Serve immediately: Enjoy your delicious Sheet Pan Chicken Pitas while they’re warm and fresh.

Tips and Tricks for Pita Perfection

Here are a few extra tips to help you achieve pita perfection:

• Don’t overcrowd the pan: As mentioned earlier, overcrowding the sheet pan will cause the veggies to steam instead of roast. If necessary, use two sheet pans.
• Use high heat: Roasting at a higher temperature helps to caramelize the veggies and create those delicious charred edges.
• Marinate the chicken: For even more flavor, marinate the chicken for at least 30 minutes (or even overnight) before roasting. A simple marinade of olive oil, lemon juice, garlic, and herbs works wonders.
• Add more veggies: Feel free to add other veggies to the mix, such as zucchini, eggplant, or mushrooms.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes to the seasoning mixture or drizzle your pitas with hot sauce.
• Make it ahead: You can prep the chicken and veggies ahead of time and store them in the refrigerator until you’re ready to roast. This is a great way to save time on busy weeknights.
• Storage: Store leftover chicken and veggie mixture in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Variations and Adaptations

The beauty of this recipe is its versatility. Feel free to experiment with different ingredients and flavors to create your own unique pita creations.

Mediterranean Sheet Pan Chicken Pitas

For a classic Mediterranean twist, add Kalamata olives, artichoke hearts, and a sprinkle of dried mint to the chicken and veggie mixture. Serve with tzatziki sauce, feta cheese, and a drizzle of olive oil.

Spicy Sheet Pan Chicken Pitas

If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the seasoning mixture. Serve with a dollop of Greek yogurt to cool things down.

Lemon Herb Sheet Pan Chicken Pitas

For a bright and refreshing flavor, add extra lemon zest and a generous amount of fresh herbs, such as parsley, dill, and mint, to the chicken and veggie mixture. Serve with a lemon-herb vinaigrette.

Sheet Pan Chicken Gyro Pitas

Use a gyro-inspired seasoning blend (you can find pre-made blends at most grocery stores) and serve with tzatziki sauce, thinly sliced red onion, and chopped tomatoes.

Serving Suggestions

These Sheet Pan Chicken Pitas are delicious on their own, but they also pair well with a variety of side dishes.

• Greek Salad: A classic pairing that complements the Mediterranean flavors of the pitas.
• Roasted Potatoes: Crispy roasted potatoes add a hearty element to the meal.
• Hummus and Pita Chips: A simple and satisfying appetizer or side dish.
• Tabouli: A refreshing parsley salad with bulgur, tomatoes, and cucumbers.
• Fries: Sometimes you just want fries, right?

If you’re looking for other easy chicken recipes, you might also enjoy Cheesy Dynamite Chicken Buns for a fun and flavorful twist, or perhaps the Chicken Sweet Potato Rice Bowl for a healthy and balanced meal. For another convenient sheet pan dinner, check out Sheet Pan Chicken Fajitas. If you’re firing up the grill, Ranch Garlic Chicken Skewers are always a hit. And for a cozy, comforting meal, try Cheesy Garlic Chicken Wraps. Or maybe Cheesy Garlic Chicken Wraps!

Final Thoughts

There you have it – a simple, delicious, and customizable recipe for Sheet Pan Chicken Pitas that’s perfect for busy weeknights. I hope you enjoy this recipe as much as I do. Remember, cooking should be fun and stress-free. Don’t be afraid to experiment and make this recipe your own. Happy cooking, my friend!

Lady Maria

Easy Sheet Pan Chicken Pitas

These Sheet Pan Chicken Pitas offer a quick and easy weeknight meal solution. Tender, flavorful chicken and vibrant veggies are roasted on a single pan, then piled high into warm, fluffy pitas for a customizable and satisfying experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dinner, Lunch, Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 6-8 pita breads
• 2 bell peppers, any color, seeded and sliced
• 1 red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: Red pepper flakes for a little kick
• Tzatziki sauce
• Hummu s
• Feta cheese, crumbled
• Fresh cucumber, diced
• Fresh parsley or dill, chopped
• Hot sauce optional

Equipment

• Large bowl
• Measuring spoons
• Measuring cups
• Cutting board
• knife
• Large sheet pan
• Oven
• Foil (optional)
• Microwave (optional)
• Skillet (optional)
• spatula or tongs

Method

 

1. Preheat oven to 400°F (200°C).
2. Cut the chicken breast into bite-sized pieces, about 1-inch cubes.
3. Slice the bell peppers and red onion. Halve the cherry tomatoes.
4. In a large bowl, combine the chicken, bell peppers, red onion, and cherry tomatoes.
5. Drizzle with olive oil and lemon juice. Add the paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Toss everything together until the chicken and veggies are evenly coated.
6. Spread the chicken and veggie mixture in a single layer on a large sheet pan.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
8. While the chicken and veggies are roasting, warm the pitas using one of the following methods: Wrap the pitas in foil and warm them in the oven for the last 5 minutes of cooking time; Microwave the pitas for 15-20 seconds each, wrapped in a damp paper towel; Warm the pitas in a dry skillet over medium heat for a few seconds per side.
9. Fill each pita with the roasted chicken and veggie mixture.
10. Add your favorite toppings: Drizzle with tzatziki sauce or hummus, sprinkle with feta cheese, add some diced cucumber, and top with fresh parsley or dill.
11. Serve immediately.

Notes

Don’t overcrowd the sheet pan to ensure proper roasting. Use high heat for caramelization. Marinate the chicken for enhanced flavor. Add other vegetables like zucchini, eggplant, or mushrooms. Spice it up with red pepper flakes or hot sauce. Prep ingredients ahead of time to save time on busy weeknights. Store leftover chicken and veggie mixture in an airtight container in the refrigerator for up to 3 days. Variations include Mediterranean (olives, artichoke hearts, dried mint), Spicy (cayenne pepper), Lemon Herb (lemon zest, fresh herbs), and Gyro (gyro seasoning).