These easy sheet pan chicken pitas are packed with herb marinated chicken, crispy bacon, creamy feta cheese, and easy marinated tomatoes! Pita or naan rounds make the perfect base to stuff or top, they’re even better warmed. Serve these family style for a fun build-your-own dinner idea. These make a great meal prep or leftover meal, pair with fries or your favorite potato chips for a fun and budget friendly meal!
A warm grilled pita smeared with whipped feta and topped with tender baked chicken, marinated tomatoes, bacon, an fresh herbs!
Highlights of this easy chicken recipe:
- Easy sheet pan meal
- Light and fresh
- Fun served family style
- Can be great as meal prep or as leftovers
- Family favorite, great way for kids to try new ingredients
- Customizable
- Budget friendly ingredients
First steps:
- toss diced chicken in seasonings
- Transfer to a baking sheet
- Bake until tender
Tools I used for this recipe:
- Rubber Spatula – a must!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Ninja Food Processor – my favorite affordable, yet powerful food processor.
Whipped tahini feta is the perfect smooth, salty spread to go with these chicken pitas. It also makes a great dipping sauce.
Variations:
- Serve on flour tortilla or naan bread
- Skewer the chicken and serve skewered
- Roast the marinated tomatoes
- Serve as a salad with pita croutons
- Serve with crumbled feta cheese instead
Second steps:
- In a blender or food processor combine feta ingredients
- Whip until smooth and creamy
- Toss together ingredients for marinated tomatoes
If you like these herbed chicken pitas, you’ll love these other chicken recipes…
Quick & Easy Air Fryer Blackened Chicken Bowls
Easy Crispy Air Fryer Sesame Chicken Recipe
Crispiest Air Fryer Chicken Katsu Recipe
Easy Instant Pot Sweet and Sour Meatballs
Grocery list & substitutions for the chicken pitas:
- Boneless skinless chicken breast, could substitute boneless chicken thighs
- Olive oil
- Fresh herbs such as thyme, dill, or rosemary
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Cumin
- Paprika
- Chili powder
- Cherry tomatoes
- Bacon
- Feta cheese
- Tahini
- Heavy cream or half and half
- Lemons
- Pita Bread or Naan
Quick steps:
- Cube chicken, toss in seasonings, and bake until tender
- Toss together ingredients for marinated tomatoes
- Whip up feta spread
- Cook and chop bacon
- Warm pitas
- Assemble and top with fresh herbs
Serve your chicken pitas with….
Simple Air Fryer Butternut Squash Fries
Hop do you fill a pita wrap?
You can either fill these pitas open face and eat like a taco or you can cut the pita in half and open to fill each half.
How do you heat pita bread before eating it?
There are several ways to warm pita bread before eating. You can place in a warm pan on medium high and toast both sides until soft, quickly grill over an open burner or under the broiler, or you could toss these on the grill or toaster oven. They are easier to work with when they are soft.
Serve open faced or cut the pitas in half and fill! These are great served family style.
Instructions for the herbed chicken pitas:
Chicken:
- Preheat oven to 425 degrees F. In a large mixing bowl toss together the diced chicken, olive oil, and seasonings. Mix to combine and transfer to a sheet pan. Bake at 425 for 15-18 minutes flipping halfway through, or until the chicken reaches and internal temperature of 165 degrees.
Marinated Tomatoes:
- In a large mixing bowl combine the tomatoes, the olive oil, thyme, dill, salt, and pepper. Stir to combine and allow to sit and marinate.
Feta:
- In the bowl of a food processor or blender, combine the feta, tahini, lemon juice, and black pepper. Pulse until smooth. Add 1 tablespoon of cream at a time until the feta is smooth and creamy.
Pitas:
- To assemble, top or stuff a warmed pita with chicken. Top with the marinated tomatoes, bacon, and a dollop of the whipped feta. Garnish with fresh herbs as desired. Leftover ingredients will keep in airtight containers in the fridge for 3-4 days.
Chicken Pitas with Marinated Tomatoes, and Feta
Ingredients
For the Chicken:
- 2 8-10 oz. Boneless, skinless chicken breasts, cubed
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin
- 1 tsp Kosher salt
- 1/2 tsp Paprika
- 1/2 tsp Chili powder
For the Marinated Tomatoes:
- 1 pint Grape or cherry tomatoes, halved
- 1 tbsp Olive Oil
- 1 tbsp Fresh thyme, finely chopped
- 1 tbsp Fresh dill, finely chopped
- Salt and pepper, to taste
For the Feta:
- 8 oz. Feta block
- 1/4 cup Tahini
- 2-3 tbsp Heavy cream or half and half
- Fresh cracked black pepper
- 1-2 tsp Fresh lemon juice
For the Pitas:
- 6 Pitas rounds or Naan rounds
- 1/2 lb Bacon, cooked and roughly chopped
- Fresh herbs for garnish
Instructions
For the Chicken:
- Preheat oven to 425 degrees F. In a large mixing bowl toss together the diced chicken, olive oil, and seasonings. Mix to combine and transfer to a sheet pan. Bake at 425 for 15-18 minutes flipping halfway through, or until the chicken reaches and internal temperature of 165 degrees.
For the Marinated Tomatoes:
- In a large mixing bowl combine the tomatoes, the olive oil, thyme, dill, salt, and pepper. Stir to combine and allow to sit and marinate.
For the Feta:
- In the bowl of a food processor or blender, combine the feta, tahini, lemon juice, and black pepper. Pulse until smooth. Add 1 tablespoon of cream at a time until the feta is smooth and creamy.
For the Pitas:
- To assemble, top or stuff a warmed pita with chicken. Top with the marinated tomatoes, bacon, and a dollop of the whipped feta. Garnish with fresh herbs as desired. Leftover ingredients will keep in airtight containers in the fridge for 3-4 days.
Nutrition
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