Servings: 4 pitas
Calories: 340kcal
Equipment
- Sheet Pan
- Oven
- Mixing bowl
Ingredients
For the Chicken
- 1 lb chicken breast cubed for optimal marinating and cooking
- 2 tbsp olive oil adds rich flavor and helps the spices adhere
- 1 tsp garlic powder a quick way to infuse aromatic depth into the chicken
- 1 tsp paprika adds a gentle smokiness and vibrant color
- Salt to taste enhances all the flavors beautifully
For the Salad
- 1 cup cherry tomatoes halved to release their juicy goodness
- 1 cucumber diced for a refreshing crunch
- 1/2 red onion sliced thinly for a mild, sweet flavor
- 1/4 cup parsley chopped to add a pop of color and freshness
For the Wrap
- Pita bread the perfect vessel for holding all those tasty fillings
Instructions
How to Make Sheet Pan Chicken Pitas
- Preheat the oven to 400°F (200°C).
- Combine the chicken with olive oil, garlic powder, paprika, and salt in a bowl. Stir everything together until the chicken is well-coated.
- Spread the seasoned chicken onto a sheet pan in a single layer.
- Add the cherry tomatoes, cucumber, and red onion to the pan. Toss them gently with the chicken.
- Bake for 20-25 minutes until the chicken is cooked through and no longer pink in the center.
- Warm the pita bread in the oven for the last 5 minutes of cooking time.
- Assemble your pitas by filling each warm pita with the roasted chicken and veggie mixture.
- Garnish with chopped parsley and serve immediately.
Notes
Feel free to mix and match your favorite veggies or make it your own, and optional: drizzle with some yogurt or tzatziki for an extra layer of flavor.
Nutrition
Serving: 1pita | Calories: 340kcal | Carbohydrates: 45g | Protein: 25g | Fat: 10g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Let us know how it was!