Sheet Pan Chicken Pitas with Herby Ranch: Quick Dinner (Print Version)
Effortless Sheet Pan Chicken Pitas with a vibrant herby ranch. This quick dinner recipe brings tender chicken and fresh veggies together for a flavorful, easy weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ Mediterranean Sheet Pan Roast
01 -
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 red bell pepper, cored and sliced
03 -
1/2 red onion, thinly sliced
04 -
2 tbsp olive oil
05 -
1 tsp dried oregano
06 -
1/2 tsp garlic powder
07 -
1/2 tsp smoked paprika
08 -
Salt and black pepper to taste
→ Zesty Herb Ranch
09 -
1/2 cup plain Greek yogurt (2% or full-fat)
10 -
2 tbsp fresh dill, chopped
11 -
2 tbsp fresh parsley, chopped
12 -
1 tbsp lemon juice
13 -
1 clove garlic, minced
14 -
Salt and black pepper to taste
→ Warm Pitas & Cool Toppings
15 -
4 whole wheat pita breads
16 -
1/2 English cucumber, thinly sliced
17 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 400°F. On a large sheet pan, combine 1 lb boneless, skinless chicken breast (cut into 1-inch pieces), 1 red bell pepper (cored and sliced), and 1/2 red onion (thinly sliced). This sets the stage for your delicious Sheet Pan Chicken Pitas with Herby Ranch | Quick Dinner.
02 -
Drizzle the chicken and vegetables with 2 tbsp olive oil. Season with 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and salt and black pepper to taste. Toss everything well to coat evenly. Roast in the preheated oven for 15 minutes.
03 -
While the chicken roasts, prepare the Zesty Herb Ranch. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp fresh dill (chopped), 2 tbsp fresh parsley (chopped), 1 tbsp lemon juice, and 1 clove garlic (minced). Season with salt and black pepper to taste.
04 -
After 15 minutes, remove the sheet pan from the oven. Add the 4 whole wheat pita breads directly to the sheet pan alongside the chicken and vegetables. Return to the oven and continue roasting for another 8-10 minutes, or until the chicken is cooked through and the pitas are warm.
05 -
While the pitas warm, thinly slice 1/2 English cucumber and prepare 1/4 cup crumbled feta cheese. These fresh toppings will add a delightful crunch and tang to your Sheet Pan Chicken Pitas with Herby Ranch | Quick Dinner.
06 -
Divide the roasted chicken and vegetables among the warm pita breads. Drizzle generously with the prepared Zesty Herb Ranch. Top each pita with sliced English cucumber and crumbled feta cheese. Serve immediately for a quick and satisfying Sheet Pan Chicken Pitas with Herby Ranch | Quick Dinner.
# Notes:
01 -
The Herby Ranch can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
02 -
Feel free to swap the bell pepper and red onion for other quick-cooking vegetables like zucchini, cherry tomatoes, or even broccoli florets.
03 -
For an added layer of freshness, consider adding a handful of chopped romaine lettuce or baby spinach to your pitas before serving.
04 -
If you like a little heat, add a pinch of red pepper flakes to the chicken seasoning or a dash of hot sauce to your ranch.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 480 kcal
Total Fat: 15 g
Total Carbohydrate: 43 g
Protein: 48 g