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Sheet Pan Chicken Pitas with Herby Ranch

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Tender roasted chicken, caramelized vegetables, and a tangy herby ranch tucked into warm pitas make a fast, crowd-pleasing dinner.

Ingredients

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  • 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

  1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easy cleanup.
  2. Pat the chicken breasts dry. Brush or rub olive oil over the chicken and vegetables. Season with salt, pepper, garlic powder, and paprika. Toss the vegetables to coat.
  3. Spread the seasoned chicken and vegetables on the sheet pan in a single layer, ensuring space between the chicken pieces.
  4. Roast in the preheated oven for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender.
  5. Rest the chicken for 5 minutes before slicing.
  6. While the chicken rests, make the herby ranch by whisking Greek yogurt, ranch seasoning mix, and chopped herbs.
  7. Slice the chicken into strips. Warm the pitas. Fill each pita with roasted vegetables, sliced chicken, and herby ranch. Serve immediately.

Notes

For a gluten-free option, serve the filling over rice or in gluten-free flatbreads. Store leftovers in airtight containers for up to 3 to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/sheet-pan-chicken-pitas-herby-ranch-3/