Sheet Pan Chicken Pitas with Herby Ranch
A flavorful and easy-to-prepare meal featuring tender chicken and colorful veggies, nestled in soft pitas and drizzled with creamy herby ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
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).
- Prepare the chicken by rubbing with olive oil and seasoning generously with salt, pepper, garlic powder, and paprika.
- Chop the mixed vegetables into bite-sized pieces and toss them onto the sheet pan around the chicken.
- Roast everything in the oven for 25–30 minutes, checking that the chicken reaches an internal temperature of 165°F (75°C).
- Prepare the herby ranch by mixing Greek yogurt with ranch seasoning and fresh chopped herbs.
- Slice the chicken into strips after letting it rest for a few minutes.
- Assemble the pitas by filling them with chicken and veggies, then drizzling with herby ranch.
Notes
For added flavor, marinate the chicken in olive oil and seasonings for 30 minutes. Store leftover herby ranch in the fridge for future use.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg
Keywords: chicken, pitas, herby ranch, sheet pan meal, easy dinner