Sheet Pan Chicken Pitas with Herby Ranch
Delightful and cozy sheet pan chicken pitas filled with roasted chicken and colorful veggies, drizzled with a herby ranch sauce, perfect for a quick and healthy family dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Look for fresh, high-quality meat for the best flavor.
- 1 piece red bell pepper, diced Adds a sweet crunch; feel free to swap with any color bell pepper you love.
- 1 piece yellow bell pepper, diced For a vibrant mix of colors.
- 1 piece zucchini, sliced A great way to sneak in some veggies!
- 1 piece red onion, sliced Brings sweetness when roasted; white onion or shallots work too.
- 2 tablespoons olive oil For roasting and enhancing flavors; avocado oil is a good substitute.
- 1 tablespoon garlic powder Adds depth; fresh minced garlic can also work beautifully.
- 1 tablespoon smoked paprika This gives a wonderful smoky flavor; choose sweet paprika for less heat.
- to taste salt and pepper Season to your preference.
- 4 pieces whole-wheat pitas A healthy option; you can use gluten-free pitas if needed.
- 1 cup plain Greek yogurt For the herby ranch sauce; feel free to substitute sour cream if preferred.
- to taste fresh herbs (parsley, dill, chives), chopped Fresh herbs will enhance the ranch flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine chicken breasts, diced red and yellow bell peppers, zucchini, and red onion. Drizzle olive oil over everything and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
- Spread the chicken and vegetables in a single layer on a large baking sheet. Make sure not to overcrowd the pan.
Cooking
- Place the sheet pan in the preheated oven and bake for 20 minutes.
- While the chicken is cooking, combine Greek yogurt with chopped herbs in a small bowl. Add salt and pepper to taste, and mix well.
- Once the chicken and veggies are done, warm the whole-wheat pitas in the oven for a couple of minutes. Open each pita and fill them with the roasted chicken and veggies, then drizzle with the herby ranch sauce.
Serving
- Gather everyone around the table, pass around the pitas, and enjoy!
Notes
Leftover pitas can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, warm them in the oven for about 10 minutes or in the microwave for a minute. Let the chicken rest for a few minutes before slicing to keep the juices locked in. Add fresh herbs right at the end for a burst of flavor.