These Sheet Pan Chicken Pitas are the easiest and most delicious way to get dinner on the table quickly! Roast your marinated chicken and veggies together on a sheet pan, then fill your pitas, add your favorite toppings, and serve. Perfect for an easy dinner any night of the week! {Gluten-free}
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Easy Sheet Pan Greek Chicken and Veggies
As a Registered Dietitian and mom, I’m all about quick and easy dinners because I understand how challenging it can be to make healthy balanced meals every day. Sheet pan meals are a great solution because it takes just as long to cook the protein as the veggies!
These sheet pan chicken pitas are a fun way to eat fresh produce and plenty of protein without spending hours in the kitchen (or compromising on flavor). Just prepare your desired toppings while the chicken is in the oven, then serve and enjoy. You’ll quickly see why this recipe is on my weekly meal plan rotation!
Why This Recipe is Dietitian-Approved
- Packed with 25 grams of protein per serving
- Great way to sneak in extra veggies
- Naturally low carb with just 4 net carbs per serving (not including the pita)
- Easy to prep ahead for a busy week
- Uses simple, wholesome ingredients and everyday seasonings
- Minimal mess for easy cleanup
- Popular with all ages (even kids!)
Ingredient Notes
For the chicken and veggies
- Chicken breast: For the best results, use raw chicken breast and dice it into 1 inch pieces. Chicken thighs will work, too.
- Veggies: I like to use a mixture of bell peppers, cherry tomatoes, and red onion.
For the marinade
- Olive oil: This will help the chicken and veggies get a delicious crust and keep it from drying out.
- Lemon juice: To tenderize the chicken and add extra flavor.
- Minced garlic: Fresh is best, but the jarred stuff will work, too.
- Red wine vinegar: This pairs really well with the dried herbs.
- Seasonings: You’ll need dried oregano, kosher salt, and black pepper.
Optional (but highly recommended) garnishes:
- Fresh pitas
- Kalamata olives
- Crumbled feta cheese
- Tzatziki sauce
- Squeeze of fresh lemon juice
Step-by-Step Instructions
- Preheat oven to 400 degrees F.
- Dice the chicken breasts into 1-inch cubes. Place the chicken cubes into a large bowl or ziploc bag.
- Next, cut up the peppers and red onion and halve the cherry tomatoes. Add to the bowl or bag with the diced chicken.
- Next, mix up the marinade in a jar or small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated.
- At this point, you can either place the mixture in the fridge to marinate for a bit (I like to marinate it for at least 20-30 minutes to allow the flavors to infuse) or cook it right away.
- If you’re really pressed for time, dump the mixture on a baking sheet and spread it in an even layer. Cook it right away for 25-30 minutes, flipping the chicken and veggies halfway through so that they get equal cooking on both sides.
- Serve on a pita with tzatziki and a sprinkle of sliced olives and feta cheese, if desired (or see additional serving options below under ‘serving suggestions’).
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- For extra flavorful pitas, it helps to marinate the chicken and veggies in the Greek marinade for at least 20 minutes before cooking.
Recipe FAQs
Yes, but within reason. The acidity from the lemon and the red wine vinegar will tenderize the chicken, but can also break it down too much. For the best flavor and texture, do not marinade the meat for longer than 12 hours. I’d recommend prepping the mixture in the morning, then roasting it for dinner that night.
Yes! This recipe would make a great freezer meal. Just add everything to a freezer-safe Ziploc bag and freeze solid for 2 months. Thaw it out, then roast right away. The longer the thawed mixture sits in the marinade, the more the texture of the chicken will change. You may also notice that the tomatoes are a little softer, but they should roast up nicely.
I’m a big fan of using leftover chicken from another dinner in my meals, but I’m not a huge fan of it in this situation. Since the chicken is already cooked, it won’t be able to absorb the same amount of flavor, and it’s likely to dry out when you roast it with the red bell peppers, onions, and tomatoes. For the best flavor and texture, use raw boneless skinless chicken breasts.
Storage Guidelines
Once cooked, store the leftovers in an airtight container in the fridge for 4-5 days. To reheat, microwave the meat and veggie mixture and add it to your favorite pita bread with all the toppings.
Serving Suggestions
The great thing about these Greek chicken pitas is that they’re a complete meal! They have the protein, veggies, healthy fats, and fiber you need to keep going for hours. You don’t have to make pitas, either. Feel free to serve the roasted chicken and veggies over rice or quinoa, with roasted garlic potatoes or a nice Greek salad, like this cucumber noodle salad!
Don’t forget the homemade tzatziki sauce! It’s the perfect complement to the savory meat and veggie mixture. You can also add a little spicy garlic hummus for flavor and extra fiber, too!
Recipe Variations
- Change the veggies: Those Greek flavors would taste amazing with a variety of fresh veggies, including zucchini, mushrooms, and more. Play around with it, but always be sure to cut the veggies into smaller-sized pieces for even cooking.
- Add more spices: If you have a Greek seasoning blend, feel free to use that instead! You can also add even more herbs, like chopped fresh rosemary, dried basil, mint, or dill. For a spicier option, add some red pepper flakes or cayenne pepper.
- Low carb option: Ditch the pita bread and serve the sheet pan chicken and veggies over a bed of greens or cauliflower rice. It makes a phenomenal salad!
- Make a double batch: The filling can be served in so many ways and would be fantastic for meal prep! Serve it in pitas one night, over baked rice another night, or as Greek salads later in the week. Just make a double batch, bake the mixture on a second sheet pan, and store the leftovers in the fridge for later.
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Sheet Pan Chicken Pitas
Ingredients
For the chicken and veggies
- 1 1/2 lbs chicken breast diced into 1-inch cubes
- 2 bell peppers, cut into squares or slices
- 1 cup halved cherry tomatoes
- 1/2 red onion, cut into squares or sliced
For the marinade
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional (but highly recommended) garnishes
- Sliced kalamata olives
- Crumbled feta cheese
- Tzatziki
Instructions
- Preheat oven to 400 degrees F.
- Dice the chicken breasts into 1-inch cubes. Place the chicken cubes into a large bowl or ziploc bag.
- Next, cut up the peppers, red onion and halve the cherry tomatoes. Add to the bowl or bag with the diced chicken.
- Next, mix up the marinade in a jar or small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated above).
- At this point you can either place the mixture in the fridge to marinate for a bit (I like to marinate it for at least 20-30 minutes to allow the flavors to infuse) or cook it right away.
- If you’re really pressed for time, dump the mixture on a baking sheet and cook it right away for 25-30 minutes, flipping the chicken and veggies halfway through so that they get equal cooking on both sides.
- Serve on a pita with tzatziki and a sprinkle of sliced olives and feta cheese, if desired (or see additional serving options in post above).
Notes
- For extra flavorful pitas, it helps to marinate the chicken and veggies in the Greek marinade for at least 20 minutes before cooking.
Nutrition
This recipe was originally posted in March 2019 and was updated in May 2024 to include more helpful tips and photos.
Can you make it up the day before and let I marinate till the next for dinner?
I don’t think this would be a problem! When I make this recipe, I generally make it in the morning and let it marinate for the day, so I’m sure it would be fine if you did it the day before. Keep me posted on how it turns out!