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Crispy Sheet Pan Chicken Pitas

crispy sheet pan chicken pitas - featured image
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A quick and easy homemade lunch or dinner idea featuring juicy, spiced chicken and crispy veggies roasted together on a sheet pan, served in warm, crispy pita pockets.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 large red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes (optional)
  • 6 whole wheat or white pita pockets
  • ½ cup plain Greek yogurt or tzatziki (optional)
  • Fresh parsley or cilantro, chopped (optional)
  • Crumbled feta cheese (optional)
  • Lemon wedges for squeezing (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut the chicken into 1-inch pieces. Slice the red bell pepper into strips and cut the red onion into wedges. Leave cherry tomatoes whole if using.
  3. In a large mixing bowl, toss the chicken and vegetables with olive oil, smoked paprika, cumin, garlic powder, oregano, salt, and pepper until evenly coated.
  4. Arrange the chicken and veggies in a single layer on a rimmed sheet pan. Roast for 18-22 minutes, flipping halfway through, until chicken is cooked through and veggies are tender with some charred edges.
  5. During the last 5 minutes of roasting, place pita pockets directly on the oven rack or on a second sheet pan to warm and crisp slightly.
  6. Slice the warmed pita pockets in half to create pockets. Fill each with roasted chicken and veggies, then top with Greek yogurt or tzatziki, sprinkle with fresh parsley, add crumbled feta if desired, and squeeze lemon juice over.

Notes

Do not overcrowd the pan to ensure crispiness. Use chicken thighs for juicier meat. Warm pitas separately in the oven during the last 5 minutes to avoid sogginess. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Store chicken and veggies separately from pita for meal prep to keep textures fresh.

Nutrition

Keywords: chicken pita, sheet pan chicken, easy lunch, quick dinner, Mediterranean chicken, healthy chicken recipe, one pan meal

Find it online: https://cooltastes.com/crispy-sheet-pan-chicken-pitas-recipe-easy-5-step-homemade-lunch-idea/