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Featured image of delicious Sheet Pan Chicken Pitas ready to be served.
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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).