Description
Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal that combines juicy chicken, fresh veggies, and a creamy herby ranch sauce, all served in warm pitas.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 pita breads
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Place the sliced chicken, bell peppers, and onion on a sheet pan.
- Drizzle with olive oil and season with garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
- While the chicken cooks, mix Greek yogurt, mayonnaise, dill, parsley, and lemon juice in a bowl to make the herby ranch sauce.
- Warm the pita breads in the oven for 1-2 minutes.
- Assemble the pitas by filling them with the roasted chicken and veggies. Drizzle with the herby ranch sauce.
- Serve immediately.
Notes
- You can use store-bought ranch dressing if you prefer.
- Add a sprinkle of feta cheese for extra flavor.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Sheet Pan Chicken Pitas, Herby Ranch, Mediterranean, Quick Meal, Chicken Recipe