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Homemade Sheet Pan Chicken Pitas filled with juicy roasted chicken, red onions, and green peppers, topped with creamy tzatziki sauce and fresh herbs, served on warm pita bread with lemon wedges on the side.

Sheet Pan Chicken Pitas

5 from 1 vote
These Sheet Pan Chicken Pitas bring Mediterranean magic to your weeknight table in just 30 minutes! Juicy, yogurt-marinated chicken and caramelized vegetables roast together on one pan, then get tucked into warm pita with creamy tzatziki and feta.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken:
  • 1.5 lbs Boneless skinless chicken breasts or thighs - Cut into 1-inch chunks
  • 2 tablespoon Olive oil - Divided
  • 1 tablespoon Lemon juice - Plus zest of 1 lemon
  • 3 cloves Garlic - Minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • 0.5 teaspoon Salt - Or to taste
  • 0.25 teaspoon Black pepper
  • 0.25 teaspoon Red pepper flakes - Optional, for spice
  • 0.25 cup Greek yogurt - Optional marinade tenderizer
For the Vegetables:
  • 1 medium Red bell pepper - Sliced
  • 1 small Red onion - Sliced into wedges
  • 1 cup Cherry tomatoes - Halved
  • 1 small Zucchini - Cut into half-moons
  • 1 small Cucumber - Optional topping, sliced
For Serving:
  • 4 pieces Pita bread - Warmed
  • 0.5 cup Tzatziki sauce - For drizzling
  • 1 cup Fresh lettuce or greens - Shredded
  • 0.25 cup Crumbled feta cheese
  • 2 tablespoon Fresh herbs - Parsley, dill, or mint

Equipment

  • 1 Large rimmed sheet pan (Room for chicken & veggies without crowding)
  • 1 Parchment paper (For easy cleanup)
  • 1 Chef's knife (For chopping chicken and vegetables)
  • 1 Mixing bowl (To toss chicken and vegetables with seasoning)
  • 1 Instant-read thermometer (For checking chicken temperature)
  • 1 Tongs (For serving and flipping if needed)

Method
 

  1. Preheat oven to 425°F. Prep chicken and vegetables. Toss chicken with olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Toss veggies with olive oil, salt, and pepper.
  2. Line a large sheet pan with parchment. Spread chicken on one half, vegetables on the other, in single layers without overlap.
  3. Roast 15–18 minutes until chicken reaches 165°F and vegetables are caramelized. Remove chicken early if done before veggies.
  4. Wrap pitas in foil and warm for 3–4 minutes. Set out tzatziki, feta, lettuce, and herbs. Squeeze lemon juice over roasted chicken and vegetables.
  5. Spread tzatziki inside pita, add lettuce, chicken, and veggies. Top with feta and herbs. Serve warm.

Nutrition

Serving: 350gCalories: 420kcalCarbohydrates: 30gProtein: 36gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 610mgPotassium: 780mgFiber: 4gSugar: 6gVitamin A: 1300IUVitamin C: 55mgCalcium: 120mgIron: 2.3mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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