Introduction
If you’re looking for a quick and delicious meal that is packed with flavor and goodness, these Sheet Pan Chicken Pitas with Herby Ranch are just the ticket! Perfect for busy weeknights, this dish combines tender, seasoned chicken with vibrant roasted vegetables all nestled in a warm pita. Top it off with a creamy herby ranch sauce, and you’ve got a delightful dinner that everyone will rave about. Let’s dive into this easy and satisfying recipe!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 red onion, sliced
- 4 whole wheat pitas
- 1 cup mixed greens
For Herby Ranch:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken breasts, tossing until they are evenly coated in the flavorful mixture.
- Arrange the seasoned chicken on a sheet pan. Scatter the halved cherry tomatoes, sliced bell pepper, and sliced red onion around the chicken to soak up all that delicious roasting goodness.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- While the chicken and vegetables are baking, prepare the herby ranch. In a small bowl, combine Greek yogurt, mayonnaise, chopped dill, chopped parsley, garlic powder, salt, and pepper. Mix well until smooth and creamy.
- Once the chicken is done, allow it to rest for a few minutes before slicing it into juicy strips.
- Warming the whole wheat pitas in the oven for a couple of minutes makes them soft and pliable.
- Stuff each warm pita with sliced chicken, a generous helping of roasted vegetables, and a handful of mixed greens. Drizzle with the herby ranch sauce before serving.
Notes or Tips
- Feel free to customize the vegetables based on your preference — zucchini, mushrooms, or even broccoli work great!
- You can make the herby ranch ahead of time. It will keep in the fridge for about a week, making it a great dip for veggies or a spread for sandwiches.
- This recipe is excellent for meal prep. Simply store the components separately and assemble right before you’re ready to enjoy!
Cooking Techniques
This recipe utilizes the sheet pan method, which allows for easy cleanup and even cooking. The combination of spices on the chicken beautifully complements the sweetness of the roasted vegetables, creating a rich and satisfying meal. Roasting at high heat ensures that everything cooks perfectly, resulting in tender chicken and slightly caramelized veggies for a burst of flavor in every bite.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you a slightly richer flavor and remain wonderfully juicy.
What can I serve with these pitas?
They are fantastic on their own, but you could pair them with a light salad or some crunchy veggie sticks for added freshness.
Can I freeze leftovers?
Yes, if you happen to have any leftovers, you can freeze the chicken and veggies separately for up to three months. Just reheat when you’re ready for another delicious meal!
Conclusion
Sheet Pan Chicken Pitas with Herby Ranch are a flavorful, satisfying meal that brings the family together around the table. With vibrant colors and bold flavors, this dish is sure to become a regular in your weeknight dinner lineup. Easy to prepare and delightful to eat, give it a try, and watch how quickly it disappears!