Print

Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch
Print Recipe

Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and easy-to-prepare meal featuring tender, juicy chicken roasted alongside fresh vegetables, then wrapped in soft pita bread and topped with a vibrant homemade herby ranch sauce. Perfect for quick weeknight dinners or meal prepping, this recipe offers one-pan convenience, fresh herbs, and customizable options to suit your tastes and dietary needs.

Ingredients

Scale

Protein and Bread

  • 4 skinless, boneless chicken breasts
  • 4 soft pita breads

Vegetables

  • 2 bell peppers, chopped
  • 1 large red onion, chopped

Seasonings & Oils

  • 2 tablespoons olive oil (divided)
  • 1 teaspoon garlic powder (divided)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Herby Ranch Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat and Prepare the Sheet Pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat for easy cleanup and even roasting.
  2. Season the Chicken: In a bowl, toss the chicken breasts with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each piece is well-coated to infuse flavor while roasting.
  3. Arrange Vegetables and Chicken: Place the chopped bell peppers and red onions evenly on the sheet pan. Drizzle with the remaining olive oil and a pinch of salt. Nestle the seasoned chicken breasts among the veggies for even cooking and flavor blending.
  4. Roast Until Perfect: Roast everything in the oven for about 20-25 minutes, or until the chicken registers an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
  5. Prepare the Herby Ranch: While the chicken roasts, mix mayonnaise, Greek yogurt, chopped parsley, dill, chives, lemon juice, garlic powder, salt, and pepper in a bowl until smooth and vibrant.
  6. Slice and Assemble: Once the chicken is cooked, let it rest for at least 5 minutes before slicing thinly. Warm the pita breads briefly in the oven or on a skillet. Fill each pita with sliced chicken, roasted veggies, and a generous drizzle of herby ranch.

Notes

  • Use room temperature chicken to ensure even cooking and juicy meat.
  • Don’t overcrowd the pan; give chicken and veggies enough space to roast rather than steam.
  • Make the herby ranch ahead of time to allow flavors to develop.
  • Warm pitas in the oven or on a dry skillet for a slightly crispy exterior and soft inside.
  • Let the chicken rest for at least 5 minutes after roasting to retain its juices.

Nutrition

Keywords: sheet pan, chicken pitas, herby ranch, easy dinner, one pan meal, roasted vegetables, quick meal, healthy dinner, meal prep

Find it online: https://eazyum.com/sheet-pan-chicken-pitas-with-herby-ranch/