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Delicious Sheet Pan Chicken Pitas, filled with colorful vegetables and juicy chicken, ready to be enjoyed.
Lady Maria

Perfect Sheet Pan Chicken Pitas

This recipe delivers flavorful and tender chicken with perfectly cooked vegetables, all on one sheet pan. Marinating the chicken is key to a deep, savory flavor, and a hot oven ensures a desirable char without drying out the ingredients. Enjoy a quick, healthy, and customizable meal with endless topping possibilities.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large Bell pepper, chopped
  • 1 medium Red onion, chopped
  • 1 pint Cherry tomatoes, halved
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 3 cloves Garlic, minced
  • 2 teaspoons Dried oregano
  • 1 teaspoon Paprika
  • Salt and pepper to taste
  • 4 Pita bread
  • Optional toppings: Yogurt sauce, feta cheese, hummus, fresh herbs

Equipment

  • Large sheet pan
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • measuring cups and spoons
  • meat thermometer
  • Dry skillet or oven (for warming pita bread)
  • tongs or spatula

Method
 

  1. In a bowl, combine the chicken pieces with olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or up to overnight) in the refrigerator.
  2. While the chicken is marinating, chop the bell peppers and red onion into bite-sized pieces. Halve the cherry tomatoes.
  3. Preheat your oven to 400°F (200°C).
  4. Toss the chopped vegetables with a little olive oil, salt, and pepper. Spread them evenly on a large sheet pan.
  5. Add the marinated chicken pieces on top of the vegetables, ensuring they are in a single layer.
  6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).
  7. While the chicken and vegetables are baking, warm the pita bread in a dry skillet or in the oven for a few minutes.
  8. Fill each pita bread with the cooked chicken and vegetables. Top with your favorite toppings such as yogurt sauce, feta cheese, hummus, and fresh herbs.
  9. Serve immediately and enjoy!

Notes

Don't overcrowd the sheet pan; use two if necessary. For extra flavor, add a squeeze of fresh lemon juice and a drizzle of olive oil after baking. If vegetables brown too quickly, lower the oven temperature or tent with foil. Experiment with different spices and toppings to customize the recipe. Chicken thighs can be used for a richer flavor, and other vegetables like zucchini, mushrooms, or broccoli can be substituted. Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.