Sheet Pan Chicken Pitas with Herby Ranch are a flavorful and easy-to-make meal that combines seasoned chicken, colorful vegetables, and warm pitas, all drizzled with a delicious herby ranch dressing. This one-pan recipe is perfect for busy weeknights!
Ingredients
For the Chicken and Vegetables:
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 2 cups bell peppers (red, yellow, and green), sliced
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 whole wheat or regular pitas
For the Herby Ranch Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1-2 tablespoons buttermilk or milk to thin the dressing
Timing
Making Sheet Pan Chicken Pitas with Herby Ranch takes about 15 minutes for preparation and 25-30 minutes for baking.
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 425°F (220°C).
Step 2: Prepare the Chicken and Vegetables
- Season Chicken: In a large bowl, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss until everything is well coated.
- Spread on Sheet Pan: Spread the chicken and vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
Step 3: Bake
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.
Step 4: Prepare the Herby Ranch Dressing
- Mix Ingredients: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, garlic powder, salt, and pepper. Adjust seasoning to taste. If you prefer a thinner dressing, stir in buttermilk or milk until desired consistency is reached.
Step 5: Assemble the Pitas
- Warm Pitas: If desired, warm the pitas in the oven for a few minutes or on a skillet.
- Fill Pitas: Once the chicken and vegetables are done, remove them from the oven. Fill each pita with the chicken and vegetable mixture.
- Drizzle with Dressing: Drizzle the herby ranch dressing over the filled pitas.
Step 6: Serve
- Enjoy: Serve immediately, garnished with extra herbs or vegetables if desired.
Nutritional Information
Here’s a quick overview of the nutritional content of Sheet Pan Chicken Pitas with Herby Ranch (per pita, based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 30g |
| Sugar | 3g |
Tips for Customization
- Add More Veggies: Feel free to add other vegetables like zucchini, cherry tomatoes, or spinach for added nutrition.
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the chicken for a spicy kick.
- Protein Variations: Substitute chicken with turkey, shrimp, or tofu for different protein options.
Storage Instructions
Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat before serving in pitas or over a salad.
Conclusion
Sheet Pan Chicken Pitas with Herby Ranch are a delicious and convenient meal that brings together the flavors of seasoned chicken, fresh vegetables, and creamy dressing. Enjoy this easy recipe with family and friends!
FAQs
Can I make the herby ranch dressing in advance?
Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to a week.
What can I serve with these pitas?
These pitas pair well with a side salad, roasted potatoes, or sweet potato fries for a complete meal.
Sheet Pan Chicken Pitas with Herby Ranch Recipe
Ingredients
- For the Chicken and Vegetables:
- • 1.5 lbs boneless, skinless chicken breasts, cut into strips
- • 2 cups bell peppers (red, yellow, and green), sliced
- • 1 cup red onion, sliced
- • 2 tablespoons olive oil
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • 1 teaspoon paprika
- • 1 teaspoon dried oregano
- • Salt and pepper to taste
- • 4 whole wheat or regular pitas
- For the Herby Ranch Dressing:
- • 1/2 cup plain Greek yogurt or sour cream
- • 1/4 cup mayonnaise
- • 1 tablespoon lemon juice
- • 1 teaspoon dried dill
- • 1 teaspoon dried parsley
- • 1/2 teaspoon garlic powder
- • Salt and pepper to taste
- • Optional: 1–2 tablespoons buttermilk or milk to thin the dressing
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 425°F (220°C).
Step 2: Prepare the Chicken and Vegetables
- Season Chicken: In a large bowl, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper. Toss until everything is well coated.
- Spread on Sheet Pan: Spread the chicken and vegetable mixture in a single layer on a large baking sheet lined with parchment paper.
Step 3: Bake
- Bake: Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Step 4: Prepare the Herby Ranch Dressing
- Mix Ingredients: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, dill, parsley, garlic powder, salt, and pepper. Adjust seasoning to taste. If you prefer a thinner dressing, stir in buttermilk or milk until desired consistency is reached.
Step 5: Assemble the Pitas
- Warm Pitas: If desired, warm the pitas in the oven for a few minutes or on a skillet.
- Fill Pitas: Once the chicken and vegetables are done, remove them from the oven. Fill each pita with the chicken and vegetable mixture.
- Drizzle with Dressing: Drizzle the herby ranch dressing over the filled pitas.
Step 6: Serve
- Enjoy: Serve immediately, garnished with extra herbs or vegetables if desired.
