Sheet Pan Chicken Pitas with Herby Ranch Dressing (Print Version)
Quick sheet pan chicken pitas feature tender chicken, fresh veggies, and a vibrant herby ranch. A simple, flavorful weeknight meal for busy evenings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ The Sheet Pan Stars
01 -
1 and 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 large red bell pepper, cut into 1-inch pieces
03 -
1/2 large red onion, cut into 1-inch pieces
04 -
2 tbsp olive oil
05 -
1 tsp dried oregano
06 -
1/2 tsp garlic powder
07 -
Salt and black pepper to taste
→ Herby Ranch Elixir
08 -
1 cup plain Greek yogurt (2%)
09 -
1/4 cup fresh dill, chopped
10 -
1/4 cup fresh parsley, chopped
11 -
1 tbsp fresh chives, chopped
12 -
1 tbsp lemon juice
13 -
1/2 tsp garlic powder
14 -
Salt and black pepper to taste
→ Pita & Fresh Fixings
15 -
4 whole wheat pita breads
16 -
1/2 cup crumbled feta cheese
17 -
1/2 English cucumber, diced
18 -
1 cup cherry tomatoes, halved
# Instructions:
01 -
Preheat oven to 400°F. In a medium bowl, combine 1 cup plain Greek yogurt, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1 tbsp fresh chives, 1 tbsp lemon juice, 1/2 tsp garlic powder, and salt and black pepper to taste. Stir well and set aside to let the flavors meld for your Sheet Pan Chicken Pitas with Herby Ranch.
02 -
On a large sheet pan, toss 1 and 1/2 lbs boneless, skinless chicken breasts, 1 large red bell pepper, and 1/2 large red onion with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and salt and black pepper to taste. Ensure everything is evenly coated for the Sheet Pan Chicken Pitas with Herby Ranch.
03 -
Spread the seasoned chicken and vegetables in a single layer on the sheet pan. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. A meat thermometer should read 165°F for the chicken.
04 -
While the chicken roasts, prepare your fresh fixings. Dice 1/2 English cucumber and halve 1 cup cherry tomatoes. In the last 5 minutes of cooking, add 4 whole wheat pita breads directly to the oven rack to warm slightly.
05 -
Remove the sheet pan chicken and warm pitas from the oven. Evenly divide the chicken and vegetable mixture among the 4 whole wheat pita breads. This is the core of your delicious Sheet Pan Chicken Pitas with Herby Ranch.
06 -
Top each pita with 1/2 cup crumbled feta cheese, the diced 1/2 English cucumber, and the halved 1 cup cherry tomatoes. Drizzle generously with the prepared Herby Ranch Elixir. Serve immediately and enjoy your homemade Sheet Pan Chicken Pitas with Herby Ranch!
# Notes:
01 -
Feel free to swap chicken breasts for boneless, skinless chicken thighs for even juicier results. Adjust cooking time slightly if needed.
02 -
Leftover chicken and veggies can be stored separately from the ranch and fresh toppings in airtight containers for up to 3 days. Reheat chicken and assemble fresh.
03 -
For an extra kick, add a pinch of red pepper flakes to the chicken seasoning or a dash of hot sauce to the ranch.
04 -
The Herby Ranch can be made a day ahead and stored in the fridge. Chop your fresh veggies in advance to save time on busy weeknights.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Large mixing bowl
03 -
Small mixing bowl
04 -
Whisk
05 -
Cutting board
06 -
Sharp knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 638 kcal
Total Fat: 19 g
Total Carbohydrate: 42 g
Protein: 70 g