Sheet Pan Chicken Pitas
Quick and delicious weeknight dinner with tender chicken, fresh vegetables, and warm pita bread, perfect for busy families.
Ingredients
Main Ingredients
- 1 lb Chicken breasts A lean protein source
- 2 medium Bell peppers Add crunch and color
- 1 medium Onion Enhances flavor
- 2 tbsp Olive oil For moisture and richness
- 1 tsp Garlic powder Adds aromatic flavor
- 1 tsp Paprika Provides warmth and depth
- 1 tsp Cumin Adds earthiness
- 4 pieces Pita bread The perfect vessel for stuffing
- 2 cups Lettuce For freshness and crunch
- 1 medium Tomato Adds sweetness
- 1 medium Cucumber Refreshing touch
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts into strips.
- Chop the bell peppers and onion into bite-sized pieces.
- In a bowl, mix together the olive oil, garlic powder, paprika, and cumin.
- Add the chicken and vegetables to the bowl, tossing to coat evenly.
Cooking
- Spread the chicken and vegetable mixture in a single layer on a baking sheet.
- Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
- Check that the internal temperature of the chicken reaches 165°F (75°C).
Serving
- Remove the baking sheet from the oven and let it cool for a moment.
- Warm the pita bread in a separate pan or microwave.
- Stuff each pita with the chicken and vegetable mixture.
- Top with lettuce, tomatoes, and cucumber for added freshness.
Notes
For extra crispy vegetables, broil them for the last 2-3 minutes of cooking. Store leftovers in airtight containers to keep them fresh. Double the recipe for larger families or meal prep for the week. Mix in your favorite seasonings for a custom flavor profile. Consider adding feta cheese for a tangy twist.