Get ready to embark on a mouthwatering culinary journey with these irresistible Sheet Pan Greek Chicken Veggies Pita Pockets that will transport your taste buds straight to the Mediterranean! Imagine tender, perfectly roasted chicken, vibrant vegetables bursting with flavor, all nestled inside warm, soft pita bread - and the best part? This restaurant-quality meal comes together in just 50 minutes with minimal cleanup. Whether you're a busy home cook or a passionate foodie, this recipe promises to revolutionize your weeknight dinner game and impress even the pickiest eaters.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cut into strips
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon oregano
- Salt and pepper to taste
- 4 pita pockets
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables and chicken quickly and evenly.
- In a large mixing bowl, combine the chicken breast strips, sliced red bell pepper, sliced zucchini, and sliced red onion.
- Drizzle the olive oil over the chicken and vegetables. Add the oregano, salt, and pepper to taste. Use your hands or a spatula to toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
- Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.
- While the chicken and veggies are roasting, prepare the pita pockets. You can warm them slightly in the oven for the last few minutes of cooking or in a toaster if you prefer them warm.
- Once the chicken and vegetables are done, remove them from the oven and let them rest for a couple of minutes. This will help the juices redistribute in the chicken.
- To assemble the pita pockets, gently open each pita and fill it with a generous amount of the roasted chicken and vegetable mixture.
- Serve the stuffed pita pockets warm. You can also add additional toppings like tzatziki sauce, feta cheese, or fresh herbs if desired. Enjoy your delicious Sheet Pan Greek Chicken Veggies Pita Pockets!
Tips
- For maximum flavor, marinate the chicken in the olive oil and oregano mixture for 15-30 minutes before cooking if time allows.
- Use a large, rimmed baking sheet to prevent any juices from spilling and ensure even roasting.
- Cut chicken and vegetables into similar-sized pieces to guarantee uniform cooking.
- Don't overcrowd the baking sheet - leave some space between ingredients for proper caramelization.
- For extra authenticity, consider adding a sprinkle of crumbled feta cheese or a dollop of tzatziki sauce when serving.
- If you prefer a spicier version, add a pinch of red pepper flakes to the seasoning mix.
- Leftover roasted chicken and vegetables can be stored in the refrigerator for up to 3 days and make excellent lunch meal prep.
Nutrition Facts
Calories: 390kcal
Carbohydrates: 44g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 74mg
