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ULTIMATE SHEET PAN CHICKEN PITAS

These Sheet Pan Chicken Pitas are a flavorful and easy weeknight meal. Juicy, seasoned chicken and roasted vegetables are cooked on a single sheet pan and then stuffed into warm pita bread with your favorite toppings. Get ready for a quick, customizable, and delicious dinner!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil for marinade
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt for marinade
  • 1/4 teaspoon black pepper for marinade
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced
  • 1 tablespoon olive oil for vegetables
  • 1/4 teaspoon salt for vegetables
  • 1/4 teaspoon black pepper for vegetables
  • 6-8 pita breads
  • Tzatziki sauce for topping
  • Feta cheese, crumbled for topping
  • Diced tomatoes for topping
  • Shredded lettuce for topping
  • Cucumber, diced for topping
  • Red onion, thinly sliced for topping
  • Fresh parsley, chopped for garnish

Equipment

  • Sheet pan
  • Large bowl
  • Medium bowl
  • whisk
  • cutting board
  • knife
  • Meat Thermometer
  • Dry skillet (optional)
  • Aluminum foil (optional)

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, salt, and pepper.
  2. Add the chicken cubes to the bowl and toss to coat evenly.
  3. Let the chicken marinate for at least 15 minutes (or longer in the fridge).
  4. Preheat your oven to 400°F (200°C).
  5. In a large bowl, toss the sliced bell peppers, red onion, and zucchini with olive oil, salt, and pepper.
  6. Spread the vegetables in a single layer on a large sheet pan.
  7. Add the marinated chicken to the sheet pan, spacing it evenly among the vegetables.
  8. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. Remember to check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
  9. While the chicken and vegetables are roasting, you can warm the pita breads. You can do this in a dry skillet over medium heat for a minute or two per side, or wrap them in foil and warm them in the oven during the last 5 minutes of roasting.
  10. Once the chicken and vegetables are cooked, remove them from the oven.
  11. Fill each pita bread with the roasted chicken and vegetables.
  12. Top with your favorite toppings, such as tzatziki sauce, hummus, feta cheese, diced tomatoes, shredded lettuce, cucumber, and red onion.
  13. Garnish with fresh parsley, if desired.
  14. Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas!

Notes

For a spicier flavor, add a pinch of cayenne pepper to the marinade. Experiment with different vegetables like broccoli florets, mushrooms, or cherry tomatoes, adjusting cooking time accordingly. Other herbs like rosemary, thyme, or basil can also be added to the marinade. You can marinate the chicken for up to 24 hours in advance. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.