Sheet Pan Chicken Pitas with Herby Ranch Recipe
Sheet Pan Chicken Pitas with Herby Ranch Recipe brings bold flavors that satisfy hunger and delight your taste buds effortlessly
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium bell peppers, sliced into thin strips
- 1 red onion, sliced into thin wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 4 pita breads, warmed
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies brown beautifully without drying out.
- While the oven heats, combine the chicken cubes, sliced bell peppers, red onion wedges, and cherry tomatoes in a large bowl.
- Drizzle the olive oil over everything, then sprinkle on the smoked paprika, garlic powder, oregano, salt, and pepper. Toss well with your hands or a spoon until the chicken and veggies are evenly coated.
- Spread the mixture out in a single layer on a large rimmed baking sheet. Make sure there’s space between pieces so they roast instead of steam.
- Place the sheet pan in the oven and roast for 20-25 minutes. Halfway through, use a spatula to flip the chicken and veggies to promote even browning.
- While the chicken cooks, whisk together the Greek yogurt, mayonnaise, fresh dill, parsley, garlic, lemon juice, salt, and pepper in a small bowl for your herby ranch sauce. Taste and adjust seasonings if needed.
- Once the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with a slight char, remove the sheet pan from the oven.
- Warm the pita breads in the oven or a skillet until soft and pliable.
- Fill each pita with a scoop of the roasted chicken and veggies, then drizzle or spread the herby ranch sauce generously over the top.
Notes
A quick and satisfying one sheet pan dinner featuring juicy chicken cubes and roasted veggies paired with a fresh herby ranch sauce, all served in warm pita breads.