Description
These sheet pan chicken pitas with herby ranch are an easy, flavor-packed meal featuring roasted chicken and vegetables tucked into warm pita bread, finished with a creamy homemade herb dressing. Perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken breast or thighs, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red onion, sliced
- 2 bell peppers, sliced
- 4 pita breads
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/2 cup plain Greek yogurt or sour cream
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- In a bowl, toss sliced chicken with olive oil, garlic powder, paprika, oregano, salt, and pepper.
- Spread chicken, red onion, and bell peppers on the sheet pan. Roast for 20–25 minutes, flipping halfway through, until chicken is cooked and vegetables are tender.
- Meanwhile, mix Greek yogurt, olive oil, lemon juice, garlic, parsley, dill, chives, salt, and pepper to make the herby ranch. Chill until ready to use.
- Warm pita bread slightly. Fill each with roasted chicken, veggies, lettuce, tomatoes, and cucumber.
- Drizzle with herby ranch dressing and serve immediately.
Notes
- Use shrimp or chickpeas instead of chicken for variation.
- Add chili flakes or cayenne for extra heat.
- Turn it into a bowl by serving over rice or quinoa.
- Use dairy-free yogurt for a dairy-free version of the dressing.
- Store chicken and veggies separately and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 pita with toppings
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
