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Sheet Pan Chicken Pitas with Herby Ranch

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A flavorful and easy recipe for sheet pan chicken pitas filled with seasoned chicken, colorful roasted veggies, and a creamy herby ranch sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 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 pitas

Instructions

  1. Preheat your oven to 425°F (220°C). Slice the chicken breasts into bite-sized pieces or strips. Place the chicken in a mixing bowl and add the olive oil, salt, pepper, garlic powder, and paprika. Massage the spices into the chicken.
  2. Chop your mixed veggies into similar-sized pieces. Toss them with a pinch of salt, pepper, and a drizzle of olive oil.
  3. Spread the marinated chicken and mixed vegetables evenly on a sheet pan. Roast for about 20-25 minutes, stirring halfway through, until chicken is cooked and veggies are tender.
  4. Combine the Greek yogurt and ranch seasoning mix in a small bowl. Add fresh herbs and adjust seasoning as necessary.
  5. Stuff the pitas generously with the roasted chicken and veggies. Drizzle with the herby ranch sauce and garnish with extra herbs.

Notes

For added flavor, consider marinating the chicken overnight. Leftovers can be stored in an airtight container for up to three days.

Nutrition

Keywords: chicken pitas, sheet pan dinner, herby ranch, quick dinner, Mediterranean recipes

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