Sheet Pan Chicken Pitas with Herby Ranch
Enjoy flavorful Sheet Pan Chicken Pitas filled with tender chicken, roasted vegetables, and a creamy herby sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
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).
- Coat the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and paprika.
- Place the chicken on a sheet pan alongside the mixed vegetables.
- Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Mix Greek yogurt, ranch seasoning, and chopped fresh herbs in a bowl. Set aside.
- Remove the sheet pan from the oven and let the chicken rest for a few minutes before slicing.
Notes
Use fresh herbs for the ranch sauce, and allow the chicken to rest before slicing for juiciness.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg