Sheet Pan Chicken Pitas with Herby Ranch
A quick, flavorful one-pan meal featuring seasoned chicken and roasted veggies stuffed into pitas with a tangy herby ranch sauce. Perfect for busy weeknights!
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
Scale
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 cup mixed vegetables (bell peppers, onions, zucchini)
1/2 cup plain Greek yogurt
1 tablespoon dry ranch seasoning mix
Fresh herbs, to taste (such as parsley and dill)
4 pitas
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan.
- Pat chicken dry and place on one side of pan. Toss veggies with half the oil, salt, and pepper; spread on other side.
- Drizzle remaining oil on chicken. Season chicken and veggies with salt, pepper, garlic powder, and paprika.
- Roast for 20-25 min until chicken is cooked (165°F) and veggies are tender.
- Mix Greek yogurt, ranch seasoning, and most of the fresh herbs for the sauce.
- Rest chicken 5 min, then slice. Warm pitas. Assemble pitas with chicken, veggies, sauce, and reserved herbs.
Notes
- For even cooking, cut veggies uniformly. Don’t overcrowd the pan.
- Chicken thighs can be substituted for breasts.
- Use any favorite roasting vegetables like broccoli or mushrooms.
- For a dairy-free sauce, use an unsweetened plant-based yogurt.
Nutrition
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g