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Sheet Pan Chicken Pitas

Mediterranean-inspired one-pan meal featuring herb-crusted chicken strips and caramelized vegetables served in warm pita bread with fresh toppings and yogurt-tahini sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1½ lbs boneless, skinless chicken thighs, cut into strips
  • 2 red bell peppers, sliced
  • 1 large red onion, sliced
  • 1 zucchini, sliced into half-moons
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
For Serving
  • 6 pita bread rounds
  • ½ cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper. Pat the chicken strips completely dry with paper towels.
  2. In a large bowl, toss the chicken strips with half the olive oil, oregano, cumin, paprika, garlic powder, salt, and pepper. Let the chicken absorb these spices for a few minutes.
  3. In a separate bowl, combine the sliced peppers, onion, and zucchini with the remaining olive oil and a generous pinch of salt.
  4. Spread the seasoned chicken strips across one half of your prepared sheet pan, ensuring they don't overlap. Arrange the vegetables on the remaining space, spreading them in a single layer.
  5. Slide the sheet pan into your preheated oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and vegetables develop golden edges.
  6. While everything roasts, whisk together the Greek yogurt and tahini until smooth and creamy. Season with a pinch of salt.
  7. During the last 3-4 minutes of cooking, wrap the pita bread in damp paper towels and microwave for 30 seconds, or warm them directly in the oven.
  8. Fill each warm pita with the roasted chicken and vegetables, then top with diced cucumber, tomatoes, fresh parsley, and a generous drizzle of the yogurt-tahini sauce.

Notes

Season chicken and vegetables up to 4 hours in advance and refrigerate. Pat chicken completely dry for best browning. Don't overcrowd the pan to prevent steaming. Store leftovers in refrigerator for up to 3 days and reheat at 350°F for 8-10 minutes. Keep pita bread and fresh toppings separate to prevent sogginess.