Description
Delicious and easy Sheet Pan Chicken Pitas with colorful roasted veggies and creamy herby ranch dressing, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pieces chicken breasts, boneless, skinless
- 1 tablespoon olive oil
- to taste salt and pepper
- 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
- to taste fresh herbs (parsley, dill)
- 4 pieces pitas
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare a sheet pan by lightly greasing it or lining it with parchment paper.
- Cut the chicken breasts into strips and place them on the sheet pan.
- Chop the mixed vegetables and add them to the pan with the chicken.
- Drizzle the olive oil over the chicken and vegetables.
- Sprinkle with salt, pepper, garlic powder, and paprika. Toss everything to coat well.
- Bake in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Mix Greek yogurt, ranch seasoning, and chopped fresh herbs in a bowl to create the herby ranch dressing.
- Once done, remove the pan from the oven.
- Slice the chicken into bite-sized pieces.
- Fill each pita with chicken, vegetables, and a generous dollop of herby ranch dressing.
Notes
Feel free to customize the vegetables, use pre-cooked chicken for quicker prep, and store leftover dressing for salads.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pitas, sheet pan meal, easy dinner, herby ranch, healthy dinner