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Sheet Pan Chicken Pitas

Sheet Pan Chicken Pitas Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry
  • 3 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 pita bread rounds
  • Lemon wedges
  • 1 cup tzatziki
  • 1 cup halved cherry tomatoes
  • 1/2 cup diced cucumber
  • 1/4 cup thinly sliced red onion
  • Fresh parsley or mint leaves

Method
 

  1. Preheat oven to 425°F (220°C). Toss chicken, chickpeas, oil, cumin, paprika, garlic powder, salt, and pepper in a bowl, then spread in a single layer on a parchment-lined sheet.
  2. Roast 10 minutes, stir, then roast another 10 minutes until chicken reaches 165°F (74°C) and chickpeas are crispy.
  3. Place pitas directly on the oven rack during the last 2 to 3 minutes of roasting to warm.
  4. Split pitas and fill with the chicken mixture, tzatziki, tomatoes, cucumber, red onion, and herbs. Squeeze lemon over and serve.

Notes

The chicken and chickpeas can be tossed with the spices up to an hour ahead and kept in the fridge. Let them come to room temperature before roasting for even cooking. If you like a little extra char on the pitas, leave them in the oven an extra minute.