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- 1 lb boneless, skinless chicken thighs - 2 tablespoons olive oil - 4 whole wheat pitas - 1 cup cherry tomatoes - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 1/4 cup fresh parsley, chopped - Tzatziki sauce for serving When I make these savory sheet pan chicken pitas, I start with fresh, high-quality ingredients. The chicken thighs are key. They stay juicy and tender, even when roasted. Olive oil adds richness and helps the spices stick. The spices really bring the flavor. Smoked paprika gives a nice, smoky taste. Garlic powder adds warmth, and cumin brings a hint of earthiness. Salt and pepper round it all out. I love the colors and crunch from the veggies. Red and yellow bell peppers add sweetness. The red onion provides a slight bite. Cherry tomatoes burst with juice when roasted. Lastly, fresh parsley adds a bright finish. Don't forget the tzatziki! This cool sauce makes each bite special. It balances the spices and adds creaminess. Enjoy these pitas warm for a quick and tasty meal. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - Prepare the chicken and vegetables. Start by cutting the chicken thighs into bite-sized pieces. Slice the red and yellow bell peppers, and the red onion. Set them aside. - Marinate the chicken. In a large bowl, mix the chicken with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Toss until the chicken is well coated. - Arrange on the sheet pan. Spread the marinated chicken in one layer on a large sheet pan. Place the sliced bell peppers and red onion around the chicken. - Roast and stir halfway through. Cook in the preheated oven for 20 to 25 minutes. Stir the mixture halfway through for even cooking. The chicken should be fully cooked, and the vegetables should be tender. - Warm the pitas in a skillet. Use medium heat to warm each pita for about 1 to 2 minutes on each side. They should be slightly crispy and easy to fold. - Fill with the chicken and vegetable mixture. Open each warm pita and fill it with the roasted chicken and veggies. - Drizzle with tzatziki and serve. Finish by adding tzatziki sauce and a sprinkle of fresh parsley. Enjoy your delicious meal right away! To ensure even cooking, cut the chicken into small, bite-sized pieces. This helps them cook through at the same time. Spread the chicken and veggies in a single layer on the sheet pan. Don’t crowd them; this keeps everything crispy. Marinating the chicken is very important. It lets the spices soak in, giving your dish great flavor. Mix the chicken with olive oil and spices right before cooking. Letting it sit for even 15 minutes makes a difference! Pair your pitas with simple sides like a fresh salad or roasted potatoes. These sides add color and nutrition to your meal. A light yogurt dip or hummus also makes a tasty addition. For toppings, add fresh herbs like parsley or cilantro. Crumbled feta cheese or sliced olives can boost the flavor. Don't forget the tzatziki sauce; it adds creaminess and a cool touch. For meal prep, chop the chicken and veggies the night before. Store them in the fridge in separate containers. This cuts down on cooking time when you are ready to eat. When warming leftovers, place them in the oven at 350°F (175°C) for about 10 minutes. This makes them hot and tasty again. You can also microwave them for 1-2 minutes, but they may not be as crispy. Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator before cooking. Veggie Variations: Feel free to add or substitute other seasonal vegetables such as zucchini or asparagus for a different flavor profile. Perfect Pita: To keep your pitas warm and soft, wrap them in a clean kitchen towel after warming them in the skillet. Meal Prep Friendly: This recipe is great for meal prep; just store the filling separately from the pitas to maintain their texture until ready to eat. {{image_2}} You can switch the chicken for other proteins. Chicken breasts work well if you prefer white meat. For a plant-based option, try tofu. It absorbs flavors nicely. You can also use beef or shrimp. Beef strips will add a hearty touch. Shrimp cooks fast, so watch it closely. Each protein will change the dish's flavor and texture. Feel free to change the veggies! Different colored bell peppers can brighten up your plate. You could use green, orange, or even purple peppers. Adding zucchini or mushrooms gives more flavor and nutrition. Both add moisture, making the pitas juicy. Consider using spinach or kale for extra greens. To spice things up, try different seasonings. Add cayenne for heat or oregano for a Mediterranean twist. You can also mix in garlic or onion powder for depth. For a homemade tzatziki, mix yogurt with grated cucumber, garlic, and lemon juice. This fresh sauce pairs well with the warm chicken and veggies. To store your leftover pitas, first let them cool down. Place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. You can freeze the assembled pitas for later. Wrap each pita tightly in plastic wrap. Then, place them in a freezer bag. They can last for about three months. When ready to eat, thaw them in the fridge overnight. Reheat in the oven or a skillet until warm. Always avoid cross-contamination. Use separate cutting boards for raw chicken and veggies. Check for spoilage signs like off smells or discoloration. If you see these signs, it is best to throw them away. You can store sheet pan chicken pitas in the fridge for up to four days. Keep them in an airtight container. This helps maintain their flavor and texture. If you want to keep them longer, consider freezing them. They can last for up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat in the oven to bring back their crispy edges. Yes, you can make this recipe without a sheet pan. Use a large skillet instead. Just cook the chicken and veggies over medium heat. Stir often for even cooking. Alternatively, you can use a cast-iron skillet or even an air fryer. If using an air fryer, adjust the time to about 15-20 minutes at 400°F (200°C). The key is to ensure the chicken is cooked through and the veggies are tender. If you want to switch up the tzatziki sauce, you have options. Try using hummus for a creamy, savory flavor. You can also use plain yogurt mixed with lemon juice and herbs. Another tasty option is a spicy salsa or a garlic sauce. Each choice adds a different twist to your chicken pitas. Feel free to experiment and find your favorite! This recipe for sheet pan chicken pitas is easy and delicious. We covered the best ingredients, step-by-step cooking, and serving tips. Remember to marinate your chicken for flavor and keep veggies fresh. You can also make swaps for proteins or veggies based on your taste. This dish is great for meal prep and easy to store. Enjoy your tasty pitas with tzatziki or your favorite sauce. Try it out and make it your own!

Sheet Pan Chicken Pitas

A delicious and easy-to-make sheet pan meal featuring chicken, bell peppers, and onions served in whole wheat pitas with tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 1 whole red onion, sliced
  • 4 whole whole wheat pitas
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh parsley, chopped
  • 1 serving Tzatziki sauce for serving

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, combine the chicken pieces, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss until the chicken is well coated with the spices.
  • On a large sheet pan, spread the marinated chicken in a single layer. Add the sliced red and yellow bell peppers, and red onion around the chicken.
  • Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
  • While the chicken and vegetables are roasting, warm the whole wheat pitas in a skillet over medium heat until slightly crispy and more pliable, about 1-2 minutes per side.
  • Once the chicken and vegetables are done roasting, remove from the oven and toss in the halved cherry tomatoes.
  • To assemble, carefully open each pita and fill with the chicken and vegetable mixture. Drizzle tzatziki sauce over the filling and sprinkle with fresh parsley.
  • Serve immediately while warm, or allow to cool and store in an airtight container for meal prep.

Notes

Serve immediately or store in an airtight container for meal prep.
Keyword chicken, easy meal, pitas, sheet pan