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Close-up of a Mediterranean-style Sheet Pan Chicken Pitas filled with grilled chicken, red and yellow bell peppers, cherry tomatoes, red onions, olives, arugula, and crumbled feta cheese, drizzled with creamy sauce, on white parchment with cherry tomatoes and arugula leaves in the background.

Sheet Pan Chicken Pitas

Juicy marinated chicken and roasted vegetables come together on a sheet pan for an effortless and flavorful dinner served in warm pitas.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinate 30 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ lbs chicken breast cut into 1-inch cubes
  • 2 bell peppers any color, cut into 1-inch pieces
  • 1 cup cherry tomatoes halved
  • ½ red onion sliced or chopped into squares
  • 3 tablespoons lemon juice freshly squeezed
  • 4 garlic cloves minced
  • 1 tablespoon red wine vinegar optional for tang
  • 1 tablespoon dried oregano or fresh, chopped
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • Sliced kalamata olives for garnish, optional
  • Crumbled feta cheese for garnish, optional
  • 6 pita breads small to medium, warmed
  • Tzatziki sauce optional, for serving

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the diced chicken into a large mixing bowl or resealable bag.
  3. Add the chopped bell peppers, sliced red onion, and halved cherry tomatoes to the chicken.
  4. In a small bowl or jar, whisk together lemon juice, minced garlic, red wine vinegar, oregano, salt, and black pepper.
  5. Pour the marinade over the chicken and vegetables and toss until everything is evenly coated.
  6. Let the mixture marinate in the refrigerator for 20–30 minutes to enhance flavor, or cook immediately if short on time.
  7. Spread the chicken and vegetables evenly on a large rimmed baking sheet.
  8. Roast in the preheated oven for 25–30 minutes, turning halfway through, until chicken is cooked through and vegetables are tender.
  9. Warm the pita breads and fill each with roasted chicken and vegetables. Add tzatziki, olives, and crumbled feta if desired.
  10. Serve immediately while warm.

Nutrition

Serving: 230gCalories: 220kcalCarbohydrates: 7gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 73mgSodium: 525mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1413IUVitamin C: 62mgCalcium: 32mgIron: 1mg

Notes

Marinate the chicken and vegetables for at least 20 minutes for maximum flavor. Roasting everything together keeps cleanup minimal and dinner stress-free. Top with feta and olives to make it irresistibly Greek.

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