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Sheet Pan Chicken Pitas with Herby Ranch

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A one-pan wonder featuring marinated chicken and roasted vegetables nestled in fluffy pitas, paired with a creamy herby ranch.

Ingredients

Scale
  • 1 lb Boneless Skinless Chicken Breasts
  • 2–3 Assorted Bell Peppers
  • 1 Medium Red Onion
  • 4–6 Pita Bread
  • 3 tablespoons Olive Oil
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • Salt to taste
  • Pepper to taste
  • 1 cup Greek Yogurt
  • Fresh Herbs (parsley, dill, or chives) to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine 2 tablespoons of olive oil with paprika, garlic powder, salt, and pepper. Toss the chicken pieces in this mixture and set aside to marinate.
  3. Chop the bell peppers and red onion into similarly sized pieces.
  4. On a large sheet pan, spread the seasoned chicken and chopped vegetables. Drizzle with remaining olive oil.
  5. Roast in the oven for 20-25 minutes until cooked through.
  6. In a small bowl, mix Greek yogurt with chopped herbs, salt, and lemon juice for the herby ranch.
  7. Once cooked, allow the chicken to rest, then fill each pita with chicken, veggies, and herby ranch.

Notes

Feel free to customize with different proteins or vegetables based on your preferences. Leftovers keep well for up to three days when stored in an airtight container.

Nutrition

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