Oye. One-Pan Chicken Philly Pitas with Sriracha Mayo. Thats a mouthful. They’re a mouthful. Happy mouthful to you, my dears!
These types of “sheet pan meals” are all over this here interweb these days. The plot: put it all on a sheet pan, bake it and eat it. Clever, no? Makes a great story for a quick weeknight meal.
But this here “sheet pan” meal pretty much reigns supreme, in my shameless opinion. Yes, the concept of throwing a bunch of ingredients on a baking sheet to save time is a great concept, but you have most definitely got to finish that sheet pan off. You can’t just serve it as-is, guys, that would be so boring, it’s a waste of valid kitchen effort. You must, you just must, gussy those sheet pans up. Preferably with lots of melty, gooey provolone cheese. And hey, why not a bit of Sriracha mayonnaise? That would be lovely, right?
So that’s just how this one goes. Throw a bunch of ingredients onto a baking sheet and give it a quick roast. Stuff it in a pita with melty gooey cheese. But hey- pitas are totally optional here-my husband and kids adore the pita, I prefer mine piled right smack dab on a plate-no messing around for this girl.
So yeah, back to piling on the ingredients. Do that, and do it liberally. Then douse it in perfectly spicy Sriracha mayo. Because thats how magical, magical dreams are made. And then….DIG. RIGHT. IN.
Easy peasy you’re gonna wanna squeezey yourself after you make this super quick one!
One-Pan Chicken Philly Pitas with Sriracha Mayo
notes: the Sriracha mayo is not overly spicy-my kiddos can eat it. If you prefer more heat, add more Sriracha to the mixture.
1 Pound Boneless Skinless Chicken Breasts, sliced thin
2 Green Bell Peppers, seeded, cored and sliced thin
1 Large White Onion, sliced thin
2 Tablespoons Olive Oil
1 Tablespoon Italian Seasoning
1 Teaspoon Kosher Salt
Cracked Black Pepper
1/3 Cup Mayonnaise
1/2-1 Tablespoon Sriracha
Sea Salt, to taste
Whole Grain Pita Bread
Sliced Provolone Cheese
Preheat oven to 450. Place the chicken, peppers and onion on the baking sheet, drizzle with olive oil, sprinkle with italian seasoning and salt and season with cracked black pepper; toss well to coat. Spread mixture into an even layer and roast for 15-18 minutes, stirring once in between cooking, or until chicken is cooked through.
While chicken mixture is cooking make Sriracha Mayo: whisk mayonnaise, sriracha and sea salt, to taste, in a small bowl.
Place sliced cheese on pitas, place in the oven just until cheese is melted, about 1 minute. Pile on the chicken, peppers and onion, top with Sriracha mayo and serve. Serves 4-6.