Description
Sheet Pan Chicken Pitas with Zesty Herby Ranch is a weeknight dinner that combines seasoned chicken and vegetables, all roasted together. Served in warm pita pockets with herby ranch dressing, it offers a complete meal with great flavors and easy cleanup.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, 1-inch pieces
- 2 tbsp brown sugar
- 1.5 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne pepper
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp olive oil (for chicken/veggies)
- 1 large red bell pepper, 1-inch pieces
- 1 large yellow bell pepper, 1-inch pieces
- 1 small red onion, wedges
- 0.5 cup grape or cherry tomatoes, halved
- 0.5 lemon, sliced
- 0.5 cup plain yogurt (or non-dairy alternative)
- 0.25 cup fresh dill, chopped
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh chives, minced
- Juice from 0.5 lemon
- 1–2 tbsp milk (optional, for ranch)
- 6–8 pita breads
- 1 cup shredded romaine lettuce
- 0.5 cup crumbled feta cheese (optional)
- 2 tbsp olive oil
Instructions
- In a bowl, combine 0.5 cup plain yogurt, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh parsley, 2 tbsp minced fresh chives, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp kosher salt, 0.25 tsp black pepper, and juice from 0.5 lemon. Whisk well. Thin with 1-2 tbsp milk as desired. Cover and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss 1 lb chicken pieces with 1 tbsp olive oil, 2 tbsp brown sugar, 1.5 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cayenne pepper, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Add 1 large red bell pepper, 1 large yellow bell pepper, 1 small red onion, and 0.5 sliced lemon; toss to coat.
- Spread chicken, veggies, and lemon slices in a single layer on the prepared baking sheet. Roast for 15 minutes.
- Stir the mixture, add 0.5 cup halved grape or cherry tomatoes, and return to oven. Roast for another 10-15 minutes, until chicken is cooked through (165°F/74°C internal temperature) and vegetables are tender-crisp with browned edges. Remove from oven and let rest for 5 minutes.
- While chicken rests, warm 6-8 pita breads in the oven (2-3 min), a dry skillet (30-60 sec per side), or microwave (20-30 sec) until soft and pliable.
- Fill warm pitas with 1 cup shredded romaine lettuce, a generous portion of roasted chicken and vegetables. Top with 0.5 cup crumbled feta (if using) and a generous drizzle of the chilled Herby Ranch dressing. Garnish with fresh dill or parsley if desired. Serve immediately.
Notes
- Chill the ranch dressing for enhanced flavor.
- Use your favorite vegetables for roasting.
- Adjust seasoning to your taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg