Sheet Pan Chicken Pitas with Herby Ranch

A quick and delightful one-pan meal featuring marinated chicken, colorful vegetables, and creamy herby ranch, perfect for a busy family dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken and Vegetables

1 lb Chicken Breasts Use boneless, skinless for quick cooking. Substitute with thigh pieces for more richness.
2 pieces Bell Peppers A mix of colors adds vibrancy. Sub zucchini or asparagus for a seasonal twist.
1 piece Red Onion For sweetness and crunch. Feel free to swap for shallots if you prefer milder flavors.
3 tbsp Olive Oil Adds richness. Avocado oil works well too.
1 tsp Garlic Powder For added depth. Fresh garlic is also a fantastic option!
1 tsp Paprika Adds a warm, smoky flavor. Try smoked paprika for an even bolder taste.
Salt and Pepper to taste

For the Pitas

4 pieces Pita Bread Whole wheat or traditional works great for wrapping the fillings.

For the Herby Ranch

1 cup Greek Yogurt The base for the herby ranch. For a vegan option, consider almond or coconut yogurt.
1 tbsp Fresh Herbs (dill, parsley, and chives) These bring life and brightness. Dried herbs are ok, but fresh is always best!

Method

Preparation

Preheat the Oven: Set your oven to 425°F (220°C) while you prep.
Prepare the Chicken and Vegetables: Cut the chicken into bite-sized pieces and chop the bell peppers and red onion.
Season the Mixture: In a bowl, toss the chicken and veggies with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a Baking Sheet: Layer the chicken and veggies on a large, parchment-lined baking sheet.
Bake to Perfection: Slide the sheet into the oven and bake for about 20 minutes.
Make the Herby Ranch Dressing: While the chicken bakes, stir together Greek yogurt, chopped fresh herbs, a pinch of salt, and a squeeze of lemon juice.
Assemble Your Pitas: Once the chicken is lightly charred and cooked through, load your pita with the chicken and veggies, drizzle generously with the herby ranch.

Notes

Healthier Swaps: Use whole-grain or gluten-free pitas to keep the meal light. Seasonal Twists: In summer, add grilled corn; in fall, try roasted butternut squash.