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–+ servings

Sheet Pan Chicken Pitas

A quick and easy meal featuring juicy chicken and colorful vegetables, all cooked on one pan for minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 cups assorted vegetables (bell peppers, zucchini, red onion) Cut into similar sizes for even cooking
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 4 pieces pitas Warm before serving
  • optional Fresh herbs For garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, paprika, garlic powder, salt, and pepper.
  3. Add chicken breasts and vegetables to the bowl, tossing to coat evenly.
  4. Spread the chicken and vegetables on a sheet pan in a single layer.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
  2. Remove from oven and let cool slightly.
  3. Slice the chicken and serve it in warm pitas with roasted vegetables.
  4. Garnish with fresh herbs if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 6g

Notes

If you have any leftovers, place the chicken and vegetables in an airtight container in the fridge. They will stay fresh for up to 3 days. You can reheat them in the microwave or oven before serving again. If you want to store the pitas, keep them in a zip-close bag at room temperature for up to one day or refrigerate them for up to a week.

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