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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for Cozy Nights

These Sheet Pan Chicken Pitas with Herby Ranch are an easy, healthy meal that offers bold flavors and convenience for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 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, e.g., bell peppers, onions, zucchini
For the Herby Ranch Dressing
  • 1/2 cup Greek Yogurt
  • 1 tablespoon Ranch Seasoning Mix
  • Fresh Herbs, to taste, e.g., parsley, dill
For the Pitas
  • 4 pieces Pitas Soft or lightly toasted

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine chicken, olive oil, salt, pepper, garlic powder, and paprika. Toss to coat.
  3. Spread chicken and veggies on a baking sheet in a single layer.
  4. Bake for 20-25 minutes until chicken reaches 165°F (74°C) and veggies are tender.
  5. In a bowl, mix Greek yogurt, ranch seasoning, and fresh herbs to create the dressing.
  6. Warm pitas in the oven for the last 5 minutes of cooking.
  7. After baking, let chicken rest for 3-5 minutes, slice, and assemble in pitas with dressing and veggies.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 600IUVitamin C: 50mgCalcium: 150mgIron: 2.5mg

Notes

For best results, avoid assembling pitas until ready to eat to minimize sogginess. Leftovers can be stored in airtight containers for up to 3 days.

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