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Sheet Pan Chicken Pitas with Herby Ranch

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Quick and easy sheet pan chicken pitas filled with roasted vegetables and creamy herby ranch sauce.

Ingredients

Scale
  • 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 to taste (parsley, dill)
  • 4 pieces pitas

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat chicken dry and season with olive oil, salt, pepper, garlic powder, and paprika.
  3. Chop vegetables into even pieces so they cook at the same rate.
  4. Mix Greek yogurt, ranch seasoning, and chopped parsley and dill in a bowl.
  5. Spread chicken and vegetables on the sheet pan in a single layer with space between pieces.
  6. Roast for about 18 to 25 minutes until chicken reaches safe internal temperature and vegetables are tender and slightly charred.
  7. Let chicken rest 5 minutes, then slice thinly.
  8. Warm pitas briefly in the oven or toaster.
  9. Fill pitas with sliced chicken, roasted vegetables, and spoonfuls of herby ranch.
  10. Serve immediately with extra herbs if you like.

Notes

These pitas are best served warm. Offer small bowls of extra sauce and chopped veggies for everyone to build their own pita.

Nutrition

Find it online: https://voxrecipes.com/sheet-pan-chicken-pitas-herby-ranch-2/