Sheet Pan Chicken Pitas with Herby Ranch for Easy Dinner (Print Version)
Quick sheet pan chicken pitas feature tender chicken, fresh veggies, and creamy herby ranch. A simple, flavorful weeknight meal ready fast.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ Sheet Pan Medley
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 red bell pepper, cored and chopped into 1-inch pieces
03 -
1 yellow bell pepper, cored and chopped into 1-inch pieces
04 -
1/2 red onion, cut into wedges
05 -
1 pint cherry tomatoes
06 -
2 tbsp olive oil
07 -
1 tsp dried oregano
08 -
1/2 tsp garlic powder
09 -
1/2 tsp smoked paprika
10 -
Salt and freshly ground black pepper, to taste
→ Creamy Herby Ranch
11 -
1/2 cup plain Greek yogurt (2% or full-fat)
12 -
2 tbsp fresh dill, finely chopped
13 -
2 tbsp fresh chives, finely chopped
14 -
1 tbsp fresh lemon juice
15 -
1/4 tsp onion powder
16 -
2 tbsp milk (any kind)
17 -
Salt and freshly ground black pepper, to taste
→ Pita & Fresh Toppings
18 -
4 large pita breads
19 -
1/2 English cucumber, diced
20 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. This crucial first step ensures your Sheet Pan Chicken Pitas with Herby Ranch | Easy Dinner cooks evenly and efficiently.
02 -
In a large bowl, combine 1.5 lbs boneless, skinless chicken breasts, 1 red bell pepper, 1 yellow bell pepper, 1/2 red onion, and 1 pint cherry tomatoes. Drizzle with 2 tbsp olive oil, then season with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt, and freshly ground black pepper. Toss well to coat all ingredients evenly.
03 -
Spread the seasoned chicken and vegetable mixture in a single layer on the prepared sheet pan. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized.
04 -
While the chicken roasts, whisk together 1/2 cup plain Greek yogurt, 2 tbsp fresh dill, 2 tbsp fresh chives, 1 tbsp fresh lemon juice, 1/4 tsp onion powder, and 2 tbsp milk in a small bowl. Season with salt and freshly ground black pepper to taste. This creamy ranch is essential for your Sheet Pan Chicken Pitas with Herby Ranch | Easy Dinner.
05 -
During the last 5 minutes of roasting, add the 4 large pita breads directly to the oven rack or warm them in a dry skillet over medium heat until soft and pliable. This ensures they are warm and ready for filling.
06 -
Fill each warm pita bread with a generous portion of the roasted chicken and vegetable medley. Top with a dollop of the creamy herby ranch, 1/2 English cucumber, and 1/4 cup crumbled feta cheese. Serve immediately for a satisfying Sheet Pan Chicken Pitas with Herby Ranch | Easy Dinner.
# Notes:
01 -
Feel free to customize your sheet pan medley with other quick-cooking vegetables like zucchini, mushrooms, or broccoli florets. Chicken thighs can also be used, just adjust cooking time slightly.
02 -
The Herby Ranch can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker on a busy weeknight.
03 -
For an extra layer of freshness, add a handful of fresh spinach or mixed greens to your pitas before filling. A drizzle of your favorite hot sauce can also add a nice kick!
04 -
Store any leftover roasted chicken and vegetables separately from the ranch and fresh toppings in airtight containers in the fridge for up to 3-4 days. Reheat the chicken and veggies gently.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Chef's knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 478 kcal
Total Fat: 14 g
Total Carbohydrate: 41 g
Protein: 49 g