Sheet Pan Chicken Pitas
Sheet Pan Chicken Pitas are an easy and delicious dinner option, featuring marinated chicken and veggies roasted together.
Equipment
- oven
- large bowl or ziploc bag
- baking sheet
- jar or small bowl for marinade
Ingredients
For the chicken and veggies
- 1.5 lbs chicken breast diced into 1-inch cubes
- 2 pieces bell peppers cut into squares or slices
- 1 cup halved cherry tomatoes
- 0.5 pieces red onion cut into squares or slices
For the marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Optional garnishes
- sliced kalamata olives
- crumbled feta cheese
- tzatziki
Instructions
Instructions
- Preheat oven to 400 degrees F.
- Dice the chicken breasts into 1-inch cubes. Place the chicken cubes into a large bowl or ziploc bag.
- Cut up the peppers, red onion and halve the cherry tomatoes. Add to the bowl or bag with the diced chicken.
- Mix up the marinade in a jar or small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated.
- Place the mixture in the fridge to marinate for at least 20-30 minutes or cook it right away.
- Dump the mixture on a baking sheet and cook it for 25-30 minutes, flipping halfway through.
- Serve on a pita with tzatziki and a sprinkle of sliced olives and feta cheese, if desired.
Notes
For extra flavorful pitas, it helps to marinate the chicken and veggies in the Greek marinade for at least 20 minutes before cooking.
Nutrition
Serving: 1pitaCalories: 217kcalCarbohydrates: 6gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 525mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1413IUVitamin C: 62mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!