Sheet Pan Chicken Pitas with Herby Ranch
A quick and healthy meal combining roasted chicken and vibrant vegetables in warm pita breads topped with homemade herby ranch dressing.
Ingredients
For the Chicken and Vegetables
- 1 lb Chicken Breast Diced into bite-sized pieces
- 2 cups Mixed Vegetables (Bell peppers, zucchini, cherry tomatoes) Cut into bite-sized pieces
- 2 tbsp Olive Oil For drizzling
- 1 tsp Salt To taste
- 1 tsp Pepper To taste
- 1 tsp Paprika (optional) For additional flavor
For the Herby Ranch Dressing
- 1 cup Ranch Dressing Store-bought or homemade
- 2 tbsp Fresh Parsley Finely chopped
- 1 tbsp Fresh Dill Finely chopped
- 1 tbsp Fresh Chives Finely chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
For Serving
- 4 pieces Pita Breads Whole wheat preferred
- 1/2 cup Feta Cheese (optional) Crumbled
- 1 cup Fresh Greens (optional) Arugula or spinach
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Dice the chicken breast into bite-sized pieces and chop your vegetables.
- In a bowl, mix the ranch dressing with chopped herbs, garlic powder, onion powder, salt, and pepper.
Roasting
- Arrange the chicken and vegetables on a large sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and spices.
- Spread the mixture in a single layer and roast for 20-25 minutes or until cooked through.
- Warm the pita breads in the oven or on a skillet.
- Fill the pita with roasted chicken and vegetables, drizzle with herby ranch, and add optional toppings.
- Serve and enjoy!
Notes
Cut ingredients uniformly for even cooking. Avoid overcrowding the pan to ensure crispy results. Adjust cooking time as necessary based on your oven's performance. This dish is also great for meal prep!