PERFECT SHEET PAN CHICKEN PITAS

Imagine biting into a warm, fluffy pita pocket overflowing with tender, seasoned chicken, crisp veggies, and a tangy tzatziki sauce. These Sheet Pan Chicken Pitas are about to become your new go-to for a quick, flavorful, and satisfying meal, and I promise you’ll be amazed at how easy they are to make!

Ingredients You’ll Need

For the Chicken and Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 zucchini, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

For Serving:

• 6 pita breads
• Optional toppings: crumbled feta cheese, chopped tomatoes, kalamata olives

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Chicken and Veggies

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, red onion, and zucchini.
3. Drizzle with olive oil and lemon juice.
4. Add the oregano, garlic powder, paprika, salt, and pepper. Toss everything together until the chicken and veggies are evenly coated.

Step 2: Roast to Perfection

1. Spread the chicken and veggies in a single layer on a large sheet pan. Make sure not to overcrowd the pan for even cooking!
2. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 3: Whip Up the Tzatziki Sauce

1. While the chicken and veggies are roasting, prepare the tzatziki sauce.
2. In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, and dill.
3. Season with salt and pepper to taste.
4. Stir well and refrigerate until ready to use. This allows the flavors to meld together beautifully.

Step 4: Assemble Your Pitas

1. Warm the pita breads according to package directions (or in a dry skillet for a minute or two per side).
2. Slice the pitas in half or carefully open them to create pockets.
3. Fill each pita with the roasted chicken and veggie mixture.
4. Top with a generous dollop of tzatziki sauce.
5. Add any optional toppings you desire, like crumbled feta cheese, chopped tomatoes, or kalamata olives.
6. Serve immediately and enjoy!

Why I Love This Recipe

Okay, confession time: I’m *always* on the lookout for easy weeknight meals that don’t sacrifice flavor. And these Sheet Pan Chicken Pitas? They totally nail it. The sheet pan method means minimal cleanup (praise be!), and the combination of tender chicken, colorful veggies, and creamy tzatziki is just *chef’s kiss*. Plus, it’s a great way to sneak in extra veggies, which is always a win in my book!

Tips & Tricks for Sheet Pan Chicken Pita Success

Don’t Overcrowd the Pan

This is HUGE. Overcrowding the pan will cause the chicken and veggies to steam instead of roast, resulting in soggy, less flavorful results. If necessary, use two sheet pans or roast in batches.

Marinade for Extra Flavor

Want to take your chicken to the next level? Marinate it for at least 30 minutes (or even overnight!) in a mixture of olive oil, lemon juice, garlic, oregano, and a pinch of salt and pepper. This will infuse the chicken with even more flavor and help it stay super tender.

Customize Your Veggies

Feel free to swap out the veggies for your favorites! Broccoli, carrots, mushrooms, or even sweet potatoes would be delicious additions. Just be sure to cut them into similar sizes so they cook evenly.

Spice it Up!

If you like a little heat, add a pinch of red pepper flakes to the chicken and veggie mixture, or drizzle a little sriracha over the finished pitas.

Make-Ahead Magic

You can prep the chicken and veggies ahead of time and store them in the refrigerator until you’re ready to roast. The tzatziki sauce can also be made a day or two in advance. This makes this recipe even faster and easier on busy weeknights.

Variations to Try

Greek Sheet Pan Chicken Pitas

Use Greek seasoning instead of oregano and paprika. Add some chopped Kalamata olives and feta cheese for a truly authentic flavor.

Mediterranean Sheet Pan Chicken Pitas

Add some sun-dried tomatoes, artichoke hearts, and a sprinkle of pine nuts to the chicken and veggie mixture.

Spicy Sheet Pan Chicken Pitas

Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken marinade. Serve with a spicy yogurt sauce instead of tzatziki.

What to Serve With Your Pitas

These Sheet Pan Chicken Pitas are a complete meal on their own, but if you’re looking to round out your dinner, here are a few ideas:

• A simple side salad with a lemon vinaigrette
• Roasted potatoes or sweet potatoes
• Hummus and pita chips
• Greek Lemon Rice

Other Easy Chicken Recipes You Might Love

If you’re a fan of quick and easy chicken dinners, be sure to check out these other delicious recipes:

• Sheet Pan Sausage Veggies: For another quick and easy sheet pan meal!
• Chicken Casserole Recipe: A classic comfort food that’s always a hit.
• Mozzarella Ranch Chicken Bombs: These are bursting with flavor and so much fun to make.
• Ranch Chicken Crock Pot: Set it and forget it for a delicious and effortless dinner.
• If you love this recipe, you will also enjoy these Sheet Pan Chicken Pitas!
• Or maybe try these Sheet Pan Chicken Pitas for another fun variation!

Storing and Reheating Tips

Storing

Store any leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Store the tzatziki sauce separately.

Reheating

Reheat the chicken and veggies in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for a quick reheat, but they may not be as crispy. I recommend reheating the pita bread separately to keep it from getting soggy.

Final Thoughts

These Sheet Pan Chicken Pitas are truly a game-changer for busy weeknights. They’re packed with flavor, easy to customize, and require minimal cleanup. I hope you love them as much as I do! Give this recipe a try, and let me know what you think in the comments below. Happy cooking!

Perfect Sheet Pan Chicken Pitas

These Sheet Pan Chicken Pitas are a quick, flavorful, and satisfying meal perfect for busy weeknights. Tender seasoned chicken and crisp veggies are roasted on a single sheet pan and then nestled in warm pita pockets with creamy tzatziki sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 zucchini, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 6 pita breads
• Optional toppings: crumbled feta cheese
• Optional toppings: chopped tomatoes
• Optional toppings: kalamata olives

Equipment

• Large bowl
• measuring cups and spoons
• Large Sheet Pan
• Oven
• Medium bowl
• Grater
• Dry skillet or microwave (optional)

Method

 

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, red onion, and zucchini.
3. Drizzle with olive oil and lemon juice.
4. Add the oregano, garlic powder, paprika, salt, and pepper. Toss everything together until the chicken and veggies are evenly coated.
5. Spread the chicken and veggies in a single layer on a large sheet pan. Make sure not to overcrowd the pan for even cooking!
6. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
7. While the chicken and veggies are roasting, prepare the tzatziki sauce.
8. In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, and dill.
9. Season with salt and pepper to taste.
10. Stir well and refrigerate until ready to use. This allows the flavors to meld together beautifully.
11. Warm the pita breads according to package directions (or in a dry skillet for a minute or two per side).
12. Slice the pitas in half or carefully open them to create pockets.
13. Fill each pita with the roasted chicken and veggie mixture.
14. Top with a generous dollop of tzatziki sauce.
15. Add any optional toppings you desire, like crumbled feta cheese, chopped tomatoes, or kalamata olives.
16. Serve immediately and enjoy!

Notes

Don’t overcrowd the pan for even roasting. Marinade the chicken for extra flavor. Customize the veggies to your preference. Add red pepper flakes or sriracha for spice. The chicken and veggies can be prepped ahead, and tzatziki can be made a day or two in advance. Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Store tzatziki separately. Reheat the chicken and veggies in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.