Description
This Sheet Pan Chicken Pitas with Herby Ranch is a weeknight hero that combines flavor and ease, perfect for busy evenings. Enjoy tender chicken and colorful veggies, all topped with a homemade herby ranch dressing in a warm pita.
Ingredients
- Boneless, Skinless Chicken Breast or Thighs
- Bell Peppers (red, yellow, and orange)
- Red Onion
- Zucchini (optional)
- Cherry Tomatoes (optional)
- Asparagus Spears (optional)
- Olive Oil
- Sweet Paprika or Smoked Paprika
- Garlic Powder
- Onion Powder
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
- Pita Bread (whole wheat or white)
- Ranch Dressing
- Fresh Dill
- Chives
- Parsley
- Fresh Lemon Juice (optional)
- Garlic Powder (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the boneless, skinless chicken breasts or thighs into roughly 1-inch bite-sized pieces.
- Wash and deseed the bell peppers, then slice them into strips or 1-inch pieces. Halve and thinly slice the red onion.
- Grab a large sheet pan and line it with parchment paper if desired. Add the chopped chicken, bell peppers, and red onion to the pan.
- Drizzle generously with olive oil. Sprinkle on sweet or smoked paprika, garlic powder, onion powder, dried oregano, salt, and freshly ground black pepper.
- Using your hands or tongs, toss everything together on the sheet pan until well coated. Spread them out into a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- While the chicken and veggies are roasting, finely chop the fresh dill, chives, and parsley.
- In a small bowl, combine the ranch dressing with the chopped herbs and stir until well incorporated. Add a squeeze of fresh lemon juice if desired.
- Just before the chicken and veggies are done, warm the pita bread in a dry skillet or microwave.
- Carefully open each pita to form a pocket and fill generously with the roasted chicken and vegetables.
- Drizzle a generous amount of the herby ranch inside each pita and add any optional toppings like crumbled feta cheese or shredded lettuce.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd the pan to ensure proper roasting. Feel free to substitute chicken with firm tofu or lean beef, adjusting cooking times as necessary. Fresh herbs are key for the ranch dressing.