Sheet Pan Chicken Pitas

$For this tasty dish, you need: - 2 chicken breasts, sliced into strips - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 4 whole wheat pitas - 1 cup tzatziki sauce - Fresh parsley, chopped for garnish These fresh ingredients give your pitas color and flavor. The chicken adds protein while the veggies bring crunch and sweetness. To make the chicken and veggies pop, use: - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste These spices create a warm and smoky taste. Smoked paprika adds depth, while garlic powder and cumin enhance the flavors. Don’t forget to add salt and pepper to bring it all together. Feel free to get creative! You can add: - Sliced cucumbers - Diced tomatoes - Crumbled feta cheese - Spinach or arugula These add-ins can boost nutrition and flavor. They also allow you to personalize your pitas. Try different toppings to keep things fun and exciting! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take two chicken breasts and slice them into strips. Next, grab one red bell pepper and one yellow bell pepper, and slice them. Also, slice one red onion. In a large bowl, combine the chicken, bell peppers, and onion. Drizzle in two tablespoons of olive oil. Sprinkle in two teaspoons of smoked paprika, one teaspoon of garlic powder, and one teaspoon of cumin. Add salt and pepper to taste. Toss everything well until the chicken and veggies are coated. Spread the chicken and vegetable mix evenly onto a large sheet pan. Place the pan in the preheated oven. Roast for 20 to 25 minutes. Check that the chicken is fully cooked and the veggies are tender and slightly charred. In the last five minutes, warm the whole wheat pitas in the oven alongside the chicken. This helps them stay soft and delicious. Once the chicken and veggies are ready, take the sheet pan out of the oven. Let it cool for a few minutes. Slice the warmed pitas horizontally, then gently open each one. Stuff the pitas with the roasted chicken and vegetables. Drizzle tzatziki sauce inside each pita. Finish by garnishing with freshly chopped parsley. Enjoy your tasty meal! To get roasted vegetables just right, cut them to a similar size. This helps them cook evenly. Use fresh, colorful veggies like red and yellow bell peppers and red onion. The olive oil adds flavor and helps them roast well. Don't skip the spices! Smoked paprika, garlic powder, and cumin make them tasty. Toss everything well before roasting. Keep an eye on them in the oven. You want them tender, with a nice char. Leftovers are a gift! If you have extra chicken and veggies, store them in an airtight container. They stay fresh in the fridge for up to three days. The next day, you can use them in salads, wraps, or grain bowls. Add some extra tzatziki sauce for flavor. You can also reheat them in a skillet for a quick meal. Just sauté until warm. This keeps the flavors bright and fresh. If you want to mix things up, try grilling the chicken and veggies. Grilling gives them a smoky taste. You can also use a stovetop skillet. Cook the chicken first, then add the veggies. Stir-fry them until they are tender. Another option is to use an air fryer. It cooks quickly and gives a nice crisp. No matter the method, the goal is to have juicy chicken and vibrant veggies. Pro Tips Marinate for Extra Flavor: If you have time, marinate the chicken in the olive oil and spices for at least 30 minutes before cooking. This will enhance the flavor and tenderness of the chicken. Veggie Variation: Feel free to mix in other vegetables like zucchini or mushrooms. They can add different flavors and textures to your pitas. Keep It Warm: If you're making these for a gathering, keep the pitas warm by wrapping them in foil after warming in the oven. This helps retain heat until serving. Tzatziki Tips: For a creamier tzatziki, consider adding a bit of chopped cucumber and a squeeze of lemon juice to the sauce before drizzling in the pitas. {{image_2}} You can swap chicken for other meats easily. Try turkey or pork strips instead. These options cook well and keep the meal tasty. For a lighter choice, use chicken thighs. They add juiciness and flavor. If you want a meat-free option, use chickpeas or tofu. Chickpeas are great for texture. Just roast them the same way as the chicken. For tofu, choose firm or extra-firm. Press it to remove water, then cut it into strips. Both choices soak up flavors well. Tzatziki is a classic, but you can mix it up! Try hummus for a creamy twist. A spicy harissa sauce can add a kick. Or drizzle with a tangy tahini dressing for a unique taste. Each sauce gives a new vibe to your pitas. After you finish your meal, let the leftovers cool. Place the chicken and veggies in an airtight container. Keep it in the fridge for up to three days. Store the pitas separately so they stay fresh. To reheat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Warm them for about 10 minutes. You can also use a microwave. Just heat them for 1-2 minutes. Warm the pitas in the oven for a few minutes, too. This keeps them soft and tasty. You can freeze the chicken and veggies for later. Allow them to cool completely before freezing. Use a freezer-safe container or bag. They can last up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat in the oven or microwave as mentioned above. You can serve many sides with Sheet Pan Chicken Pitas. A fresh garden salad pairs well. You can also add roasted veggies for extra flavor. Try some sweet potato fries for a fun twist. Hummus and pita chips are great for dipping, too. Yes, you can make Sheet Pan Chicken Pitas ahead of time. Cook the chicken and veggies, then store them in the fridge. When you’re ready to eat, just warm them up. You can also prep the pitas and sauce early for quick assembly. You can easily change the spices to fit your taste. For a spicy kick, add cayenne or chili powder. If you like a fresh taste, try adding herbs like oregano or thyme. Experiment with different spices to create unique flavors. Yes, you can find gluten-free pitas in many stores. Look for brands that use alternative flours. You can also use lettuce wraps as a low-carb option. Both work well for holding the chicken and veggies. This article covered everything about making tasty Sheet Pan Chicken Pitas. We discussed key ingredients, spices, and options for add-ins. You learned step-by-step instructions, tips for perfect veggies, and clever ways to use leftovers. We explored variations for diets and preferences. Lastly, we went over storage tips to keep pitas fresh. Now, you can create simple, delicious meals at home. Enjoy experimenting with flavors and make it your own!$

A delicious and easy recipe for chicken pitas loaded with roasted vegetables and tzatziki sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4

Ingredients

2 pieces chicken breasts, sliced into strips
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 piece red onion, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon cumin
to taste salt and pepper
4 pieces whole wheat pitas
1 cup tzatziki sauce
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced chicken, red and yellow bell peppers, and red onion.
Drizzle the olive oil over the mixture.
Sprinkle the smoked paprika, garlic powder, cumin, salt, and pepper over the chicken and vegetables.
Toss everything until the chicken and veggies are well coated with the spices and oil.
Spread the chicken and vegetable mixture evenly onto a large sheet pan.
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
In the last 5 minutes of cooking, warm the pitas in the oven alongside the chicken.
Remove the sheet pan from the oven and let it cool for a few minutes.
Slice the warmed pitas horizontally and gently open them up.
Stuff each pita with the roasted chicken and vegetables.
Drizzle tzatziki sauce inside the pita and garnish with freshly chopped parsley before serving.

Notes

You can customize the vegetables based on your preference.

Keyword chicken, pitas, roasted vegetables, sheet pan, tzatziki