Easy Sheet Pan Chicken Pitas with Herby Ranch (Print Version)
Sheet Pan Chicken Pitas with Herby Ranch are a quick and easy weeknight meal. Flavorful chicken and veggies roasted on one pan, served in warm pitas.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ Sheet Pan Sizzle
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
2 cups mixed bell peppers, sliced (about 2 medium peppers)
03 -
1/2 red onion, thinly sliced
04 -
1 cup cherry tomatoes
05 -
2 tbsp olive oil
06 -
1 tsp dried oregano
07 -
1/2 tsp smoked paprika
08 -
1/2 tsp garlic powder
09 -
Salt and black pepper to taste
→ Herby Yogurt Ranch
10 -
1/2 cup plain Greek yogurt (2% or full-fat)
11 -
1/4 cup mayonnaise
12 -
4 tbsp mixed fresh herbs (such as dill and parsley), finely chopped
13 -
1 clove garlic, minced
14 -
1 tbsp fresh lemon juice
15 -
Pinch of salt and black pepper
→ Pita & Fresh Accents
16 -
4 whole wheat pita breads
17 -
1/2 English cucumber, diced
18 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
Preheat oven to 400°F. For the Herby Yogurt Ranch, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 4 tbsp mixed fresh herbs, 1 clove minced garlic, 1 tbsp fresh lemon juice, and a pinch of salt and black pepper in a small bowl. Stir well and set aside to let flavors meld for your Easy Sheet Pan Chicken Pitas with Herby Ranch.
02 -
On a large sheet pan, combine 1 1/2 lbs boneless, skinless chicken breasts, 2 cups sliced mixed bell peppers, 1/2 thinly sliced red onion, and 1 cup cherry tomatoes. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and salt and black pepper to taste. Toss to coat evenly.
03 -
Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Roast for 20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. This is the core of your delicious Easy Sheet Pan Chicken Pitas with Herby Ranch.
04 -
During the last 2-3 minutes of roasting, add the 4 whole wheat pita breads directly to the oven rack or on the sheet pan to warm them slightly. This makes them pliable and ready for filling.
05 -
Remove the sheet pan and pitas from the oven. Fill each warm pita with a generous portion of the roasted chicken and vegetables. Top with 1/2 diced English cucumber, 1/4 cup crumbled feta cheese, and a dollop of the prepared Herby Yogurt Ranch.
06 -
Serve your Easy Sheet Pan Chicken Pitas with Herby Ranch warm. Offer extra Herby Yogurt Ranch on the side for dipping. This makes for a satisfying and fresh meal that comes together with minimal cleanup.
# Notes:
01 -
Feel free to customize your sheet pan veggies! Zucchini, broccoli florets, or even sweet potato cubes (cut smaller for faster cooking) make great substitutions for the bell peppers.
02 -
The Herby Yogurt Ranch can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to deepen even further.
03 -
Leftover chicken and veggies can be stored separately from the pitas and ranch in airtight containers in the fridge for up to 3 days. Reheat chicken gently before assembling.
04 -
For an extra fresh crunch, add some shredded lettuce or baby spinach to your pitas before serving. A sprinkle of red pepper flakes can also add a nice kick.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 673 kcal
Total Fat: 27 g
Total Carbohydrate: 39 g
Protein: 64 g