Sheet Pan Chicken Pitas with Herby Ranch
A delightful recipe of tender chicken marinated with vibrant herbs and spices, roasted with colorful veggies, and served in soft pitas with a creamy herby ranch dressing.
Ingredients
For the Chicken
- 1.5 lbs Chicken Breasts Juicy and tender, perfect for marinating. Can substitute with thighs.
- 2 Bell Peppers (any color) Add vibrant colors and sweetness.
- 1 large Red Onion Adds sweetness that caramelizes beautifully.
- 3 tablespoons Olive Oil Use extra virgin for added depth.
- 1 teaspoon Garlic Powder For savory punch.
- 1 teaspoon Dried Oregano Bursts with flavor.
- to taste Salt and Pepper Essentials to enhance flavor.
For the Pitas and Dressing
- 4 pieces Pita Bread Warm and soft, perfect vessel for filling.
- 1 cup Greek Yogurt For herby ranch dressing, can substitute with sour cream.
- 1/4 cup Fresh Parsley, chopped Brightens the ranch dressing; basil or dill are alternatives.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the olive oil, garlic powder, dried oregano, salt, and pepper.
- Add the chicken breasts to the bowl, coating them well in the marinade. Let it sit while you chop your veggies.
- Slice the bell peppers and onion into strips.
Cooking
- Place the marinated chicken in the center of a large sheet pan and scatter the bell peppers and onions around it. Drizzle a little extra olive oil over the veggies.
- Roast in the oven for 20 minutes or until the chicken is cooked through and veggies are tender, stirring halfway through.
- While the chicken and veggies roast, combine the Greek yogurt, chopped parsley, a pinch of salt, and some fresh lemon juice in a small bowl. Stir until smooth and creamy.
Assembly
- Once everything is cooked, slice the chicken into strips and stuff it into warm pitas along with the roasted veggies. Drizzle generously with the herby ranch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and pop them in the oven at 350°F (175°C) for about 10-15 minutes.