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Sheet Pan Chicken Pitas with creamy sauce, roasted edges, fresh herbs, and vibrant colors

Sheet Pan Chicken Pitas

Juicy Mediterranean-spiced chicken with crisp veggies and warm pitas, all cooked together on one sheet pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil divided
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 red bell pepper sliced
  • 1 red onion sliced
  • 4 pita bread rounds
  • 1/2 cup tzatziki sauce
  • 1/4 cup chopped fresh parsley

Method
 

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a bowl, toss chicken with 2 tbsp olive oil, garlic powder, paprika, cumin, oregano, salt, and pepper until evenly coated.
  3. Arrange chicken on one side of the prepared sheet pan. On the other side, toss bell pepper and onion with remaining 1 tbsp olive oil.
  4. Roast for 15 minutes, then remove from oven. Flip chicken and stir vegetables.
  5. Add pita bread to the pan, brushing lightly with any remaining oil from the vegetables.
  6. Return to oven and bake 8-10 more minutes until chicken reaches 165°F and pitas are golden.
  7. Let chicken rest 5 minutes, then slice into strips.
  8. Serve chicken and veggies in warmed pitas, topped with tzatziki and fresh parsley.

Notes

For meal prep: Store components separately. Reheat chicken and veggies before assembling pitas. Substitute Greek yogurt mixed with lemon and garlic if you don't have tzatziki.