Sheet Pan Chicken Pitas with Herby Ranch
A quick and flavorful recipe for Sheet Pan Chicken Pitas, packed with roasted chicken, colorful veggies, and creamy herby ranch dressing—a favorite for family dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Choose fresh for the best flavor, or use thighs if you prefer richer meat.
- 2 cups bell peppers (any color) These add sweetness and crunch. Mix and match your favorite varieties.
- 1 cup red onion A lovely aromatic touch—use yellow onion if that’s what you have on hand.
- 2 tablespoons olive oil For roasting and flavor; avocado oil is a great alternative.
- 1 teaspoon garlic powder Fresh garlic provides an even deeper flavor, if you have it on hand.
- to taste salt and pepper Essential for enhancing natural flavors.
- pita bread Whole wheat or regular, depending on your preference for a healthy option.
- herby ranch dressing You can buy it from the store or make your own with Greek yogurt, fresh herbs, and spices.
- fresh herbs for garnish A sprinkle of parsley or dill brightens every plate!
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This high heat is essential for getting that lovely caramelization on your chicken and vegetables.
- In a large mixing bowl, combine the chicken pieces, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss everything together until well-coated.
- Transfer the chicken and veggie mixture to a large sheet pan, spreading it out evenly.
Cooking
- Place the pan in the preheated oven and roast for 20 minutes, or until the chicken is cooked through and registers 165°F (75°C) on a meat thermometer.
- While the chicken cooks, warm the pita bread in a dry skillet for a minute or two or wrapped in foil in the oven for the last few minutes of cooking.
- Once everything is cooked, let it cool for a couple of minutes. Then, fill each pita with the roasted chicken and veggies. Drizzle generously with the herby ranch dressing and top with fresh herbs.
Notes
Leftovers can be stored in airtight containers in the refrigerator for up to three days. For longer storage, freeze the chicken and veggies in individual portions. To reheat, pop in the microwave or on a skillet over medium heat until warmed through, ensuring each bite remains flavorful.