Easy Sheet Pan Chicken Pitas
A delicious and easy meal featuring succulent chicken, vibrant vegetables, and warm pita bread, perfect for family dinners or meal prepping.
Ingredients
For the Chicken and Vegetables
- 1 lb chicken breast, cut into strips Can substitute with tofu or chickpeas for vegetarian option.
- 1 bell pepper, sliced (any color)
- 1 red onion, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For Assembly
- 4-6 pieces Pita bread Use gluten-free pita for a gluten-free option.
- Tzatziki sauce (optional)
- Lettuce (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash and slice your bell pepper, red onion, and zucchini. Cut the chicken breast into even strips.
Cooking
- In a large bowl, combine the chicken strips, sliced bell pepper, red onion, and zucchini. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt, and pepper. Toss everything well to coat.
- Spread the chicken and vegetable mixture evenly on a baking sheet, ensuring space between pieces.
- Bake for about 20-25 minutes until the chicken is cooked through and vegetables are tender and caramelized.
- In the last 5 minutes, warm pita bread in the oven.
Assembly
- Remove the chicken and vegetables from the oven. Fill the warm pita bread with the chicken and veggie mixture. Add tzatziki sauce and fresh lettuce if desired.
Serving
- Serve immediately with a side salad or your favorite dip.
Notes
For better results, consider marinating chicken strips in olive oil and spices for 30 minutes before cooking. Avoid overcrowding the pan to ensure roasting rather than steaming.