Sheet Pan Chicken Pitas with Herby Ranch for Easy Weeknight Joy

Sheet Pan Chicken Pitas with Herby Ranch is a delicious and easy weeknight meal featuring seasoned chicken, roasted vegetables, and creamy dressing.

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Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings: 4 pitas

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

1 lb Boneless Skinless Chicken Breasts
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tbsp Paprika
2 cups Mixed Vegetables (Bell Peppers, Onions, Zucchini)

For the Herby Ranch Dressing

1 cup Greek Yogurt
1 pkg Ranch Seasoning Mix
1 tbsp Fresh Herbs (Parsley, Dill)

For Serving

4 pcs Pitas Soft or lightly toasted

Equipment

Oven
sheet pan
Mixing Bowl

Method

How to Make Sheet Pan Chicken Pitas

Preheat your oven to 400°F (200°C).
In a large bowl, toss the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
Spread the seasoned chicken and mixed vegetables in a single layer on a sheet pan.
Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Mix Greek yogurt with ranch seasoning and chopped herbs for the dressing.
Warm the pitas in the oven during the last 5 minutes of baking.
Slice the chicken and fill the pitas with roasted vegetables and herby ranch dressing.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Optional: Add pickled red onions for a zesty crunch. For best results, allow chicken to rest after baking and avoid soggy pitas by toasting them lightly before filling.

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