Description
A flavorful and easy recipe for Sheet Pan Chicken Pitas filled with roasted chicken and veggies, topped with creamy herby ranch dressing.
Ingredients
Scale
- 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)
- 1/2 cup Greek yogurt
- 1 tablespoon ranch seasoning mix
- Fresh herbs (parsley, dill), to taste
- 4 pieces pitas
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prep the Chicken and Veggies: Pat your chicken breasts dry, place them on a sheet pan, drizzle with olive oil, and season with salt, pepper, garlic powder, and paprika.
- Chop Your Veggies: Chop mixed vegetables and scatter them around the chicken, tossing with olive oil and spices.
- Roast: Place the sheet pan in the oven and roast for about 25-30 minutes, flipping halfway through.
- Check for Doneness: Ensure chicken reaches an internal temperature of 165°F (74°C).
- Make the Herby Ranch Dressing: Combine Greek yogurt and ranch seasoning mix in a bowl, stir in fresh herbs, and thin with water or lemon juice if needed.
- Slice the Chicken: After resting, slice the chicken into strips.
- Stuff the Pitas: Fill pitas with roasted veggies and sliced chicken, drizzling with herby ranch dressing.
- Garnish and Enjoy!: Serve immediately, garnished with extra herbs.
Notes
For a creative twist, try adding pesto instead of ranch or include a variety of toppings for a customized meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, pitas, ranch, easy recipe, sheet pan dinner