Description
Sheet Pan Chicken Pitas with Herby Ranch is a simple and tasty recipe.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 whole wheat pitas
- ½ cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken breasts, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss to coat well.
- Add the sliced bell peppers, zucchini, and cherry tomatoes to the bowl with the chicken. Toss everything together.
- Spread the chicken and vegetable mixture evenly on a large sheet pan.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- While the chicken and veggies are baking, prepare the herby ranch dressing. In a small bowl, mix together the Greek yogurt, dill, parsley, lemon juice, oregano, salt, and pepper.
- In the last few minutes of baking, wrap the pitas in foil and place them in the oven to warm.
- Once the chicken and vegetables are done, remove them from the oven. Slice the chicken into strips.
- Open each warm pita and fill it with the roasted chicken and vegetables, then drizzle on the herby ranch dressing.
- Enjoy your delicious Sheet Pan Chicken Pitas with Herby Ranch while warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Sheet Pan Chicken Pitas, Herby Ranch, Chicken Recipe