Description
Sheet Pan Chicken Pitas with Herby Ranch are a perfect weeknight meal. Tender chicken, roasted veggies, and creamy ranch dressing come together for a flavorful, quick, and easy dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil (for roasting)
- 1 tablespoon brown sugar (to help caramelize the chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (for added depth of flavor)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 2 lemons, cut into wedges (to roast with the chicken for added flavor)
- 1 bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 red onion, sliced into wedges
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt (for creaminess and a bit of tang)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon fresh parsley, chopped (or dried if fresh isn’t available)
- Salt and pepper, to taste
- 4 pita bread (or more, depending on how many servings)
- Fresh veggies (such as cucumber slices, tomatoes, and lettuce) for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). While the oven is heating, start by preparing the chicken and vegetables. Cut the chicken into 1-inch pieces and place them in a large bowl.
- Add the olive oil, brown sugar, garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper to the chicken. Toss everything together until the chicken is evenly coated with the seasoning mixture. On a sheet pan, arrange the seasoned chicken and lemon wedges in a single layer. Add the sliced bell pepper, zucchini, and red onion to the pan, spreading them around the chicken.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Check the chicken with a meat thermometer to ensure it’s reached an internal temperature of 165°F (74°C).
- While the chicken and veggies are roasting, prepare the herby ranch dressing. In a small bowl, combine the mayonnaise, Greek yogurt, lemon juice, olive oil, garlic powder, dill, and parsley. Whisk everything together until smooth and creamy. Season with salt and pepper to taste.
- Once the chicken and vegetables are done roasting, remove the sheet pan from the oven. Warm the pitas in the oven for a couple of minutes or in the microwave for a few seconds. To assemble the pitas, place a warm pita on each plate. Spoon some of the roasted chicken and veggies onto each pita, making sure to include a few of the roasted lemon wedges for extra flavor. Drizzle the herby ranch dressing over the top of the chicken and veggies, and garnish with fresh veggies like cucumber slices, tomatoes, and lettuce if desired.
- Serve the Sheet Pan Chicken Pitas with Herby Ranch immediately. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg