Sheet Pan Chicken Pitas Recipe

Sheet Pan Chicken Pitas with toppings served in a white plate on white counter

Sheet Pan Chicken Pitas Recipe

Easy, flavor-packed Sheet Pan Chicken Pitas featuring roasted chicken thighs, fresh vegetables, and creamy yogurt sauce. A healthy Mediterranean weeknight dinner ready in 30 minutes.

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Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Prep Time: 15

Cook Time: 25

Marination Time: 30

Total Time: 40

Servings: servings

Calories: 420kcal

Cost: $15–$18

Equipment

Sheet pan Large, rimmed – at least 18x13 inches
Mixing bowl For tossing chicken and vegetables
Chef’s knife For chopping vegetables and chicken
Cutting board
Thermometer Instant-read for checking chicken doneness

Ingredients

Roasted Chicken & Vegetables

2 lbs Chicken thighs Boneless, skinless, bite-sized
2 Red bell peppers Sliced into strips
1 Red onion Sliced
1 Zucchini Diced
3 tablespoon Olive oil
2 teaspoon Dried oregano
1 teaspoon Garlic powder
1 teaspoon Paprika
½ teaspoon Ground cumin
Salt & black pepper To taste
1 Lemon Juiced

Greek Yogurt Sauce

1 cup Greek yogurt Plain
2 Garlic cloves Minced
2 tablespoon Fresh dill Chopped (or 1 tablespoon dried dill)
1 tablespoon Lemon juice Freshly squeezed
½ teaspoon Salt

For Assembly

6–8 Pita pockets Warmed
1 English cucumber Diced
2 Roma tomatoes Diced
½ Red onion Thinly sliced
½ cup Kalamata olives Pitted and halved
½ cup Feta cheese Crumbled
Fresh parsley For garnish

Instructions

Preheat oven and line sheet pan
Chop chicken and vegetables
Toss with oil and spices
Roast until chicken is 165°F
Mix Greek yogurt sauce
Warm pita pockets
Assemble with toppings and serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition