Sheet Pan Chicken Pitas with Herby Ranch
A quick and flavorful sheet pan meal featuring juicy chicken and vibrant veggies wrapped in warm pitas, drizzled with creamy herby ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
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, to taste (parsley, dill)
- 4 pieces pitas
Instructions
- Preheat your oven to 425°F (220°C).
- Place your chicken breasts in a bowl and drizzle with olive oil. Sprinkle salt, pepper, garlic powder, and paprika over them. Rub the spices into the chicken.
- While the chicken is soaking up those flavors, chop your mixed vegetables into bite-sized pieces.
- Spread your veggies on one side of a large baking sheet and place the seasoned chicken breasts on the other side.
- Pop that sheet pan in your preheated oven and set a timer for 20 minutes.
- While you wait, combine Greek yogurt and ranch seasoning mix in a small bowl. Add chopped fresh herbs and a squeeze of lemon juice.
- Once the timer goes off, remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing.
- Slice the chicken breasts into strips and fill warm pitas generously with chicken and roasted vegetables. Drizzle with herby ranch.
Notes
Feel free to customize with different veggies or seasoning to suit your taste.
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pitas, ranch dressing, easy dinner, sheet pan dinner, healthy recipe