Name: Sheet Pan Chicken Pita
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb boneless skinless chicken breasts (cut into equal sized chunks); 1 ½ tsp minced garlic; 1 tbsp olive oil or another cooking oil; 2 tbsp lemon juice; 1 tsp cumin; 1 tsp paprika; 1 tsp kosher salt; Black pepper to taste; 2 bell peppers, sliced (whatever color of peppers you prefer); Cooking oil and salt; ¾ cup plain yogurt; ½ cup chopped or grated cucumber; 2 tbsp lemon juice; 2 tbsp olive oil; ½ tsp minced garlic; 1 tsp dried dill; ½ tsp salt; Pinch of black pepper, freshly ground; Chopped cucumbers; Olives; Feta cheese (crumbled); Flatbreads, like pitas or naan

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Everyone needs a collection of recipes that are low prep and easy to clean up. This recipe for Sheet Pan Chicken Pitas is one such recipe. While you do have to marinate the chicken for about half an hour, most of the time that this recipe takes is sitting and waiting for the chicken to marinate and letting the chicken and peppers roast in the oven.

You will be able to move on to other tasks while most of the work for this recipe happens unattended. When you are done, just pop the sheet pans and prep bowls in the dishwasher and you are done.

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Sheet Pan Chicken Pita

April Freeman

Featuring the light, springtime flavors of cucumbers and the seasonings of marinated chicken, this recipe for Sheet Pan Chicken Pitas is a perfect one for the hottest days of summer. Top each pita sandwich with our homemade tzatziki sauce to increase the flavor and freshness of this recipe.

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Cuisine Mediterranean

Servings servings

Equipment

Oven
parchment paper
2 Sheet pan
Bowl

Ingredients

Chicken Ingredients

1 lb boneless skinless chicken breasts cut into equal sized chunks
1 ½ tsp minced garlic
1 tbsp olive oil or another cooking oil
2 tbsp lemon juice
1 tsp cumin
1 tsp paprika
1 tsp kosher salt
Black pepper to taste

Peppers Ingredients

2 bell peppers, sliced whatever color of peppers you prefer
Cooking oil and salt

Tzatziki Sauce Ingredients

¾ cup plain yogurt
½ cup chopped or grated cucumber
2 tbsp lemon juice
2 tbsp olive oil
½ tsp minced garlic
1 tsp dried dill
½ tsp salt
Pinch of black pepper, freshly ground

Pita Filling Ingredients

Chopped cucumbers
Olives
Feta cheese crumbled
Flatbreads, like pitas or naan

Instructions

Preheat your oven to 450 degrees and line 2 sheet pans with parchment paper.
Mix the marinade for the chicken by stirring together the cumin, garlic, olive oil, lemon juice, paprika, salt and pepper. Put the chicken into the marinade and turn it to coat. Leave the chicken out on the counter for half an hour to marinate in the sauce.
To make the tzatziki sauce, mix together the yogurt, cucumber, lemon juice, olive oil, garlic, dill, salt and pepper.
Set this aside. If you can make this about four hours ahead of time, the flavors will intensify and the sauce will be more tasty.
After the chicken has marinated for half an hour, you can begin to roast the chicken and peppers.
Scatter the sliced peppers on the parchment paper and toss them with cooking oil and salt.
On the other sheet pan, scatter the chicken pieces so that none of the pieces are touching.
Put both sheet pans in the oven for 15 to 20 minutes or until the peppers are lightly browned and soft and the chicken is fully cooked and golden brown.
Put the chicken, cooked peppers, olives, cheese, and chopped cucumbers on a tray along with the flatbreads so that everyone in the family can assemble their own pita sandwiches.

Notes

Once the chicken is cooked, you can assemble the pita bread sandwiches. You will be able to pile on the toppings in whatever mixture you prefer. We have a list of suggested pita toppings to go along with the peppers and the chicken, but if you have other ideas that sound good to you, feel free to add in whatever you desire. If you have an abundance of tomatoes from the garden or some other vegetable, this would be a great way to use them up.

One great thing about this recipe is that you can make it into a freezer meal. You can mix the chicken and the marinade and pop the whole thing into the freezer to wait until a time when you need a fast prep meal. On a day like that, just take the freezer bag out of the freezer and let it thaw in the refrigerator overnight. When you are ready to cook, it should be thawed and you can proceed with the recipe as directed.

Are you a vegetarian or a vegan? You can easily adapt this recipe to use tofu chunks instead of the chicken pieces. Simply press out the excess moisture from some extra firm tofu and then cut it into chunks. Take the chunks and marinate them just like you would with chicken. Proceed as directed, roasting the tofu chunks in the oven until they are golden brown and a bit crispy on the outside.

Our recipe for tzatziki sauce is absolutely scrumptious. We love using it as a topping for these pitas, but if you have some left over, do not throw it out! It works wonderfully as a topping for a salad instead of salad dressing. It’s also great as a raw veggie dip or for a sauce in a sandwich wrap. Pretty much any kind of meal in which you would use a sauce or a dressing, you can substitute this tzatziki sauce.

One note on the tzatziki sauce: this sauce is pretty good fresh, but to really pump up the flavor profile of this delectable sauce, you should try to make it at least four hours before you want to eat it. Letting it sit in the fridge allows the lemon juice and the herbs to infuse throughout the yogurt and really make the sauce delicious.

Keyword Baked Chicken Recipe, Pita Recipe, Sheet Pan Chicken Pita, Sheet Pan Chicken Pita Recipe