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Sheet pan chicken pitas topped with herby ranch dressing and fresh veggies.

Sheet Pan Chicken Pitas with Herby Ranch

Delicious sheet pan chicken pitas filled with tender chicken, vibrant veggies, and creamy herby ranch dressing, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 2 pieces boneless, skinless chicken breasts
Oils
  • 1 tablespoon olive oil
Seasonings
  • to taste Salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
Veggies
  • 1 cup mixed vegetables (bell peppers, onions, zucchini)
Sauce
  • 1/2 cup Greek yogurt
  • 1 tablespoon ranch seasoning mix
  • to taste Fresh herbs (parsley, dill)
Other
  • 4 pieces pita bread

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Slice the chicken breasts and chop the mixed vegetables into bite-sized pieces.
  3. In a large bowl, toss the chicken and vegetables with olive oil, garlic powder, paprika, salt, and pepper.
Cooking
  1. Spread the seasoned chicken and vegetables on a sheet pan. Roast in the oven for 20-25 minutes until the chicken is cooked through and veggies are caramelized.
  2. In a small bowl, mix Greek yogurt with ranch seasoning and finely chopped herbs for the herby ranch.
Assembly
  1. Once cooked, slice the chicken and fill each pita with chicken, roasted veggies, and a generous dollop of herby ranch.

Notes

Ensure chicken is sliced evenly for even cooking. Use a variety of colorful veggies for a more appealing presentation. Adjust seasoning levels to suit your taste. Store leftovers in the fridge for up to three days to maintain freshness.