Description
Sheet Pan Chicken Pitas with Herby Ranch – Juicy roasted chicken and colorful peppers tucked into warm pitas with a cool, herbaceous ranch sauce for a perfect weeknight dinner.
Ingredients
Scale
- 600 g boneless skinless chicken breast, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 4 pita breads
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C and line a large sheet pan with parchment paper.
- Add chicken, bell peppers, and onion to the pan. Drizzle with olive oil and sprinkle with paprika, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
- Spread everything out in a single layer and bake until the chicken is cooked through and lightly golden.
- Meanwhile, mix all herby ranch ingredients in a small bowl until smooth.
- Warm pita breads slightly, then fill with the roasted chicken and veggies.
- Drizzle generously with herby ranch and serve warm.
Notes
- To keep cleanup easy, line the sheet pan and reuse it for a quick cleanup.
- For gluten-free, use gluten-free pita or serve the filling with wraps.
- For extra flavor, broil for 1-2 minutes at the end to finish the chicken.
- Ranch sauce can be made ahead and kept refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita pocket
- Calories: 345
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Sheet Pan Chicken Pitas with Herby Ranch, chicken pita recipe, sheet pan dinner, herby ranch sauce, weeknight dinner