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Delicious sheet pan chicken pitas served with herby ranch dressing

Sheet Pan Chicken Pitas with Herby Ranch

A flavorful, one-pan weeknight dinner featuring roasted chicken and vegetables stuffed in pitas with creamy herby ranch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 (parsley, dill), to taste
  • 4 pieces pitas

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray or parchment paper.
  2. In a bowl, combine chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
  3. Spread the chicken and mixed vegetables on the prepared sheet pan.
  4. Roast for about 20-25 minutes, or until the chicken is cooked through and veggies are tender.
  5. In a small bowl, mix Greek yogurt with ranch seasoning and fresh herbs until creamy and smooth.
  6. Slice the cooked chicken and stuff the pitas with chicken, veggies, and herby ranch.
  7. Serve while warm and enjoy!

Notes

Marinate the chicken for extra flavor and swap out the vegetables as per season. Use tofu or chickpeas for a plant-based option.