Go Back
–+ servings

Sheet Pan Chicken Pitas

A quick and hearty meal featuring seasoned chicken and colorful bell peppers wrapped in warm pita bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 pound Chicken breasts
  • 4 pieces Pita bread
  • 2 cups Bell peppers, assorted colors
  • 2 tablespoons Olive oil For seasoning chicken and peppers
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried herbs (oregano and thyme) Feel free to substitute with Italian seasoning or paprika
  • 1/2 cup Ranch dressing For drizzling

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the chicken breasts into strips and toss them with olive oil, salt, black pepper, garlic powder, and herbs in a bowl until coated.
  3. Slice the bell peppers into strips and toss them with olive oil and a pinch of salt.
Cooking
  1. Spread the seasoned chicken and bell peppers evenly on a sheet pan, ensuring they’re not overcrowded.
  2. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the peppers are tender.
Assembly
  1. Serve the chicken and peppers inside warm pita bread, drizzling generously with ranch dressing.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 700mgFiber: 3gSugar: 5g

Notes

Assemble with fresh herbs for flavor. Serve with cucumber or side salad. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Marinating the chicken for an hour adds extra flavor. Crumble feta cheese on top for a creamy addition. Try swapping chicken for marinated tofu or changing the dressing for a different twist.

Tried this recipe?

Let us know how it was!