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Sheet Pan Chicken Pitas

A quick and flavorful weeknight dinner featuring tender chicken and vibrant vegetables wrapped in warm pita bread, perfect for busy families.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Chicken breast Lean protein source.
  • 2 cups Bell peppers Adds a sweet crunch.
  • 1 cup Red onion Provides flavor depth.
  • 2 tbsp Olive oil Enhances taste and texture.
  • 1 tbsp Garlic powder Infuses flavor.
  • 1 tbsp Paprika For a smoky flavor kick.
  • 1 tsp Salt Enhances all flavors.
  • 4 pieces Pita bread The perfect vessel for the filling.
  • 1/4 cup Fresh parsley Adds a burst of color and freshness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Line a large baking sheet with parchment paper.
  3. Slice the chicken breast into strips.
  4. Chop the bell peppers and red onion into bite-sized pieces.
  5. In a bowl, mix the chicken, bell peppers, onion, olive oil, garlic powder, paprika, and salt.
Cooking
  1. Spread the chicken and vegetable mixture evenly onto the prepared baking sheet.
  2. Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  3. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Serving
  1. Remove the baking sheet from the oven and let it cool for a few minutes.
  2. Warm the pita bread in the oven for the last 5 minutes of baking.
  3. Fill the pita bread with the chicken and vegetable mixture.
  4. Garnish with fresh parsley before serving.

Notes

For best results, cut the chicken and vegetables evenly and avoid overcrowding the baking sheet. Store leftovers in airtight containers for up to 3 days, and freezefor up to 2 months.