Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a quick and delicious meal perfect for busy weeknights. Juicy roasted chicken breasts and caramelized mixed vegetables are baked together on a sheet pan for easy cleanup, then tucked into warm pitas with a creamy, flavorful herby ranch sauce made from Greek yogurt and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Vegetables
- 2 pieces chicken breasts, boneless, skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup mixed vegetables (bell peppers, onions, zucchini)
Herby Ranch Dressing
- 1/2 cup Greek yogurt
- 1 tablespoon ranch seasoning mix
- Fresh herbs (parsley, dill), to taste
Other
- 4 pieces pitas
Instructions
- Preparation: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the chicken and vegetables evenly. Meanwhile, in a bowl, toss the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika so they are well seasoned and ready for roasting.
- Arrange on Sheet Pan: Spread the seasoned chicken breasts and mixed vegetables in a single layer on a sheet pan. This arrangement helps everything cook evenly and develop a nice roasted texture.
- Baking: Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken is fully cooked through and the vegetables are tender and caramelized.
- Prepare Herby Ranch Dressing: While the chicken and vegetables are baking, mix the Greek yogurt with ranch seasoning mix and freshly chopped parsley and dill in a bowl to create a creamy and flavorful herby ranch sauce.
- Warm Pitas: During the last 5 minutes of baking, place the pitas in the oven to warm them up so they are soft and pliable for stuffing.
- Serve: Once done, slice the roasted chicken breasts and stuff them inside the warm pitas along with the roasted vegetables. Drizzle generously with the herby ranch dressing and enjoy your flavorful, wholesome meal.
Notes
- You can substitute the mixed vegetables with your favorites or what you have on hand, such as cherry tomatoes or mushrooms.
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Leftover roasted chicken and veggies can be stored in the refrigerator for up to 3 days and enjoyed in wraps or salads.
- To make this recipe gluten free, substitute pitas with gluten-free flatbreads or lettuce wraps.