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Easy Sheet Pan Chicken Pitas

Easy Sheet Pan Chicken Pitas

Easy Sheet Pan Chicken Pitas are your new weeknight savior, offering a delicious and minimal-fuss meal solution that’s perfect for busy evenings. This recipe transforms simple ingredients into a flavorful and satisfying feast with incredible ease.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 pitas
Course: Dinner, Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
Vegetables and Pitas
  • 8-10 small pita breads
  • 1 cup cherry tomatoes halved
  • 1 red onion thinly sliced
  • 1/2 cucumber thinly sliced
  • 1/4 cup Kalamata olives pitted and halved (optional)
Yogurt Sauce
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh mint chopped (optional)
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • salt to taste
  • pepper to taste

Equipment

  • Baking Sheet
  • Parchment paper
  • Medium Bowl
  • Small Bowl
  • Skillet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the chicken pieces, olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, black pepper, and smoked paprika. Toss well to ensure each piece of chicken is evenly coated. Let it marinate for at least 10 minutes at room temperature while you prepare the vegetables.
    1.5 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
  3. Spread the marinated chicken in a single layer on one side of the prepared baking sheet. On the other side of the baking sheet, spread the halved cherry tomatoes and thinly sliced red onion. It’s important to keep them separate initially to allow the chicken to roast and caramelize properly.
    1 cup cherry tomatoes, 1 red onion
  4. Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the chicken is cooked through and slightly golden brown. The tomatoes should be softened and slightly burst, and the red onion should be tender.
  5. While the chicken is roasting, gently warm the pita breads. You can do this by placing them directly on the oven rack for the last 5 minutes of the chicken’s cooking time, or by warming them briefly in a dry skillet on the stovetop.
    8-10 small pita breads
  6. While everything is cooking, whisk together the plain Greek yogurt, chopped parsley, chopped mint (if using), minced garlic, and lemon juice in a small bowl. Season with salt and pepper to taste. This simple sauce adds a cool, creamy counterpoint to the warm chicken and vegetables.
    1 cup plain Greek yogurt, 2 tablespoons fresh parsley, 1 tablespoon fresh mint, 1 clove garlic, 1 tablespoon lemon juice, salt, pepper
  7. Once the chicken and vegetables are out of the oven, carefully remove them from the baking sheet. Stuff each warm pita bread generously with the roasted chicken and vegetables. Top with thinly sliced cucumber and Kalamata olives, if desired.
    1/2 cucumber, 1/4 cup Kalamata olives
  8. Drizzle a generous spoonful of the prepared yogurt sauce over the filling in each pita. Serve immediately and enjoy your delicious Easy Sheet Pan Chicken Pitas!

Notes

Store leftover cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Store yogurt sauce separately. Reheat chicken and vegetables gently in a skillet or in a 300°F (150°C) oven for 5-7 minutes. Reheat pita breads separately. Freezing is not recommended.