Description
These Sheet Pan Chicken Pitas with Herby Ranch are a quick and easy dinner solution. Juicy, seasoned chicken and crisp vegetables are baked together and served in soft pita pockets with a flavorful herby ranch sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced thinly
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 4 pita breads
- 1/2 cup herby ranch dressing
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 200°C / 400°F and line a sheet pan with parchment paper.
- In a large bowl, toss chicken and vegetables with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the mixture evenly on the sheet pan.
- Bake 20–25 minutes until chicken is cooked through and vegetables are tender.
- Warm pita breads in the oven for the last 3–5 minutes of baking.
- Assemble pitas: fill each pita with chicken and vegetables, drizzle with herby ranch, and garnish with parsley.
- Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Sheet Pan Chicken Pitas