Sheet Pan Chicken Pitas with Herby Ranch
A quick family meal that combines juicy roasted chicken, fresh vegetables, and herby ranch dressing all wrapped in warm pitas, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound chicken breast (diced) Juicy pieces that soak up all the delicious flavors.
- 1 medium red bell pepper (sliced) For a vibrant touch and a hint of sweetness.
- 1 medium zucchini (sliced) Light and refreshing, perfect for balance.
- 1 tablespoon olive oil For that rich, fruity flavor.
- to taste salt and pepper Essential seasoning that enhances all the other flavors.
- 8 pieces pitas The delightful vessels for our chicken and veggies.
- to taste Herby ranch dressing (store-bought or homemade) If you’d like to whip up your own, blending Greek yogurt with herbs like dill and chives works wonders.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced chicken, sliced red bell pepper, and zucchini.
- Drizzle with olive oil and sprinkle with salt and pepper. Toss until everything is well coated.
- Arrange the chicken and veggies on a large baking sheet in a single layer.
Cooking
- Bake for 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- While they are cooking, wrap your pitas in aluminum foil and place them in the oven for the last 5 minutes.
Assembly
- Remove everything from the oven and allow to cool slightly.
- Open each pita and stuff with the roasted chicken and veggies, then drizzle generously with herby ranch dressing.
Serving
- Arrange them on a platter and share with your loved ones.
Notes
Feel free to play around with this recipe by swapping proteins, using seasonal vegetables, or making a low-carb version with lettuce wraps.