EASY SHEET PAN CHICKEN PITAS

I still remember the week my sister and I tried to invent the perfect after-school snack, a quest that led to some truly bizarre (and mostly inedible) creations, but also sparked a lifelong love of experimenting in the kitchen, and ultimately, inspired my version of these incredibly convenient and flavorful Sheet Pan Chicken Pitas; think juicy, seasoned chicken and crisp veggies all roasted together on one pan, then piled high into warm pita bread. Trust me, with just a little prep, you’ll have a satisfying and healthy meal that everyone will rave about, even the pickiest eaters!

Why You’ll Absolutely Love Sheet Pan Chicken Pitas

Let’s be honest, weeknights can be chaotic. Between school, work, activities, and everything in between, the last thing anyone wants is to spend hours slaving over a complicated dinner. That’s where Sheet Pan Chicken Pitas come in! They’re a lifesaver for busy families, and here’s why:

• Quick and Easy: Minimal prep time and a simple cooking method mean dinner is on the table in under 30 minutes.
• One-Pan Wonder: Less cleanup! Everything cooks together on a single sheet pan.
• Healthy and Customizable: Packed with lean protein and fresh vegetables, you can easily adapt the recipe to suit your dietary needs and preferences.
• Family-Friendly: Kids and adults alike will love the delicious flavors and the fun of building their own pitas.
• Versatile: Perfect for lunch, dinner, or even meal prepping for the week ahead.

What You’ll Need to Make Sheet Pan Chicken Pitas

Here’s a breakdown of the ingredients you’ll need to create these amazing Sheet Pan Chicken Pitas. Don’t worry, most of them are pantry staples!

Ingredients:

• Chicken Breast: Boneless, skinless chicken breasts are the star of the show. You can also use chicken thighs for a richer flavor. About 1.5-2 pounds should do the trick.
• Pita Bread: Look for soft, pliable pita bread. Whole wheat or gluten-free options work great too.
• Bell Peppers: Red, yellow, and orange bell peppers add color, sweetness, and a healthy dose of vitamins.
• Red Onion: Adds a pungent and slightly sweet flavor that complements the chicken and peppers.
• Olive Oil: Essential for roasting the vegetables and chicken, adding flavor and preventing them from sticking to the pan.
• Lemon Juice: Brightens the flavors and tenderizes the chicken.
• Spices: A blend of paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper creates a delicious and savory flavor profile. Feel free to experiment with your favorite spices! A touch of chili powder adds a nice kick.
• Toppings: This is where you can get creative! Some of my favorite toppings include:
  • Tzatziki sauce: A classic Greek yogurt-based sauce with cucumber, garlic, and dill.
  • Hummus: Creamy and flavorful, hummus adds a boost of protein and fiber.
  • Feta cheese: Crumbled feta cheese adds a salty and tangy element.
  • Tomatoes: Diced tomatoes add freshness and juiciness.
  • Cucumbers: Sliced cucumbers add a cool and refreshing crunch.
  • Lettuce: Shredded lettuce adds texture and bulk.
  • Hot sauce: For those who like a little heat!

Equipment:

• Large Sheet Pan: Essential for roasting the chicken and vegetables. Make sure it’s large enough to accommodate everything in a single layer.
• Mixing Bowl: For tossing the chicken and vegetables with the marinade.
• Cutting Board: For prepping the vegetables and chicken.
• Knife: A good quality knife for chopping and slicing.
• Measuring Spoons and Cups: For accurate measurements of the ingredients.
• Pita Bread Warmer (Optional): A pita bread warmer can help keep the pitas warm and soft. You can also warm them in the oven or microwave.

Step-by-Step Instructions for Perfect Sheet Pan Chicken Pitas

Now, let’s get down to the nitty-gritty. Follow these simple steps for guaranteed delicious Sheet Pan Chicken Pitas.

Step 1: Prepare the Chicken and Vegetables

First, preheat your oven to 400°F (200°C). While the oven is heating, cut the chicken breasts into 1-inch cubes. This helps them cook evenly and quickly. Next, slice the bell peppers and red onion into thin strips.

Step 2: Make the Marinade

In a large mixing bowl, whisk together the olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. This marinade is what gives the chicken and vegetables their amazing flavor.

Step 3: Marinate the Chicken and Vegetables

Add the cubed chicken, sliced bell peppers, and red onion to the mixing bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated. Make sure every piece gets a good dose of that flavorful goodness!

Step 4: Arrange on the Sheet Pan

Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them. If necessary, use two sheet pans.

Step 5: Roast to Perfection

Place the sheet pan in the preheated oven and roast 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). I always recommend using a meat thermometer to ensure it’s cooked properly.

Step 6: Warm the Pita Bread

While the chicken and vegetables are roasting, warm the pita bread. You can do this in a few ways: wrap them in foil and warm them in the oven for the last 5 minutes of cooking time, microwave them for a few seconds, or toast them lightly in a dry skillet.

Step 7: Assemble Your Sheet Pan Chicken Pitas

Once the chicken and vegetables are cooked and the pita bread is warm, it’s time to assemble your Sheet Pan Chicken Pitas! Spread your favorite toppings on the pita bread, then pile high with the roasted chicken and vegetables. Get creative and load them up with all your favorite flavors!

Step 8: Serve and Enjoy!

Serve your Sheet Pan Chicken Pitas immediately and enjoy! These are best enjoyed fresh, but they can also be stored in the refrigerator for up to 3 days.

Tips and Tricks for the Best Sheet Pan Chicken Pitas

Want to take your Sheet Pan Chicken Pitas to the next level? Here are some of my favorite tips and tricks:

• Don’t Overcrowd the Pan: This is crucial for achieving perfectly roasted chicken and vegetables. Overcrowding the pan will cause them to steam instead of roast, resulting in soggy vegetables and chicken.
• Use a Meat Thermometer: Ensure the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (74°C).
• Marinate for at Least 30 Minutes: While you can technically cook the chicken and vegetables immediately after marinating, letting them marinate for at least 30 minutes (or even longer) will allow the flavors to meld together and penetrate the chicken and vegetables more deeply.
• Preheat the Oven: Make sure your oven is fully preheated before placing the sheet pan inside. This will ensure even cooking and prevent the chicken and vegetables from steaming.
• Experiment with Spices: Don’t be afraid to experiment with different spices and herbs to create your own unique flavor profile. Smoked paprika, chili powder, and dried thyme are all great additions.
• Add Other Vegetables: Feel free to add other vegetables to your Sheet Pan Chicken Pitas. Zucchini, mushrooms, and cherry tomatoes are all delicious options.
• Make it Vegetarian: Substitute the chicken with chickpeas or tofu for a vegetarian option.
• Spice it Up: Add a pinch of red pepper flakes to the marinade for a spicy kick. You can also drizzle your finished pita with hot sauce.

Variations on the Classic Sheet Pan Chicken Pita

The beauty of Sheet Pan Chicken Pitas is that they’re incredibly versatile. Here are a few variations to try:

• Greek Sheet Pan Chicken Pitas: Use Greek seasoning, add Kalamata olives and feta cheese, and top with tzatziki sauce.
• Mediterranean Sheet Pan Chicken Pitas: Add artichoke hearts, sun-dried tomatoes, and a sprinkle of Parmesan cheese.
• Spicy Sheet Pan Chicken Pitas: Add chili powder, cayenne pepper, and a squeeze of lime juice to the marinade. Top with a dollop of sour cream or Greek yogurt to cool things down.
• BBQ Sheet Pan Chicken Pitas: Toss the chicken and vegetables in your favorite BBQ sauce before roasting. Top with coleslaw for a classic BBQ flavor.
• Italian Sheet Pan Chicken Pitas: Use Italian seasoning, add sliced mushrooms and roasted garlic, and top with marinara sauce and mozzarella cheese.

Serving Suggestions for Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas are a complete meal in themselves, but here are a few serving suggestions to round out your meal:

• Side Salad: A simple green salad with a light vinaigrette dressing is a perfect accompaniment.
• Roasted Vegetables: Roast some extra vegetables alongside the chicken, such as broccoli, Brussels sprouts, or sweet potatoes.
• Rice or Quinoa: Serve the Sheet Pan Chicken and Vegetables over a bed of rice or quinoa for a heartier meal.
• Soup: A bowl of warm soup, such as lentil soup or chicken noodle soup, is a comforting addition to your meal.
• Fries: If you’re feeling indulgent, serve your Sheet Pan Chicken Pitas with a side of crispy fries.

Make-Ahead and Storage Instructions

Sheet Pan Chicken Pitas are great for meal prepping. You can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to cook, simply spread them on a sheet pan and roast as directed.

Leftover Sheet Pan Chicken and Vegetables can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving. The pita bread is best enjoyed fresh, but you can store leftover pita bread in a sealed bag at room temperature for up to 2 days.

Other Chicken Recipes You Might Enjoy

If you love chicken as much as I do, here are a few other recipes you might enjoy. Looking for something with a kick? Then try this Bang Bang Chicken, where crispy chicken is tossed in a creamy, spicy sauce is sure to be a crowd-pleaser. Or, if you are in the mood for comfort food, this Creamy Low Carb Chicken Casserole is the perfect choice. For a truly indulgent meal, don’t miss out on Marry Me Chicken Pasta Ultimate, a dish so good, it might just get you a proposal!

Sheet Pan Chicken Pitas Recipe

Here’s the complete recipe for Sheet Pan Chicken Pitas. Print it out, save it to your phone, or just keep coming back here – I don’t mind!

Yields: 6 servings

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients:

• 1.5-2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 bell peppers (red, yellow, or orange), sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 6 pita bread
• Your favorite toppings (tzatziki sauce, hummus, feta cheese, tomatoes, cucumbers, lettuce, hot sauce, etc.)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, whisk together olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper.
3. Add chicken, bell peppers, and red onion to the bowl and toss to coat.
4. Spread the chicken and vegetables in a single layer on a large sheet pan.
5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
6. Warm the pita bread.
7. Assemble your Sheet Pan Chicken Pitas by spreading your favorite toppings on the pita bread and filling with the roasted chicken and vegetables.
8. Serve immediately and enjoy!

Final Thoughts: Your New Go-To Weeknight Meal

Sheet Pan Chicken Pitas are a delicious, healthy, and easy meal that’s perfect for busy weeknights. With minimal prep time and a simple cooking method, you can have dinner on the table in under 30 minutes. Plus, they’re customizable to suit your taste and dietary needs. So, give this recipe a try and let me know what you think! I’m confident that Sheet Pan Chicken Pitas will become a new family favorite.

Easy Sheet Pan Chicken Pitas

These Sheet Pan Chicken Pitas are a quick and easy meal perfect for busy weeknights. Juicy, seasoned chicken and crisp vegetables are roasted together on one pan, then piled into warm pita bread with your favorite toppings. It’s a customizable and healthy meal the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 bell peppers red, yellow, or orange
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt to taste
• Pepper to taste
• 6 pita bread
• Tzatziki sauce, to taste
• Hummus, to taste
• Feta cheese, to taste
• Tomatoes, diced, to taste
• Cucumbers, sliced, to taste
• Lettuce, shredded, to taste
• Hot sauce, to taste

Equipment

• Large Sheet Pan
• mixing bowl
• cutting board
• knife
• Measuring spoons
• Measuring cups
• Pita Bread Warmer (Optional)
• Meat Thermometer

Method

 

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, whisk together olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper.
3. Add chicken, bell peppers, and red onion to the bowl and toss to coat.
4. Spread the chicken and vegetables in a single layer on a large sheet pan.
5. Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
6. Warm the pita bread.
7. Assemble your Sheet Pan Chicken Pitas by spreading your favorite toppings on the pita bread and filling with the roasted chicken and vegetables.
8. Serve immediately and enjoy!

Notes

Don’t overcrowd the pan to ensure proper roasting. Marinate chicken and vegetables for at least 30 minutes for enhanced flavor. Experiment with different spices. Leftovers can be stored in the refrigerator for up to 3 days. For a vegetarian option, substitute chicken with chickpeas or tofu. Try variations like Greek, Mediterranean, or Spicy Chicken Pitas.