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Sheet Pan Chicken Pitas are displayed as a delicious and easy weeknight dinner option.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.