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Delicious Sheet Pan Chicken Pitas served with Herby Ranch dressing

Sheet Pan Chicken Pitas with Herby Ranch

A simple and delicious meal featuring juicy chicken, crisp veggies, and a refreshing herby ranch, all roasted together on a single sheet pan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, lunch, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 1 lb boneless, skinless chicken breasts Cut into strips or bite-sized pieces
  • 2 tbsp olive oil For tossing chicken and veggies
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika or garlic powder Optional seasoning
  • 1 red bell pepper Sliced
  • 1 yellow bell pepper Sliced
  • 1 small red onion Sliced
For the Herby Ranch
  • 1 cup plain ranch dressing or Greek yogurt
  • 1 tbsp fresh parsley Chopped
  • 1 tbsp fresh dill Chopped
  • 1 tbsp fresh chives Chopped
  • 1 tbsp lemon juice Freshly squeezed
To Serve
  • 4 pieces pitas Warmed in the oven or skillet
  • Extra toppings (lettuce, cucumber, shredded carrot) Optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Cut chicken into strips or bite-sized pieces. Toss with olive oil, salt, pepper, and a little paprika or garlic powder.
  3. Slice bell peppers and red onion. Toss them with olive oil, salt, and pepper.
Cooking
  1. Spread the chicken and veggies on a sheet pan in a single layer.
  2. Roast for 18 to 25 minutes, until the chicken is cooked and the veggies are soft at the edges. Stir once halfway through for even cooking.
  3. While the pan cooks, mix the herby ranch by stirring together ranch or Greek yogurt with chopped parsley, dill, chives, a squeeze of lemon, salt, and pepper. Taste and adjust lemon or herbs as necessary.
  4. Warm the pitas in the oven for 2 to 3 minutes or in a skillet to make them soft and slightly toasted.
  5. Toss the cooked chicken and veggies with a little lemon juice or a splash of olive oil if desired. Slice the chicken thin if needed.
Assembly
  1. Fill each pita with chicken and veggies, top with herby ranch, and add any extra toppings like lettuce, cucumber, or shredded carrot.
  2. Serve right away.

Notes

Cut chicken into even pieces for uniform cooking. Don't overcrowd the pan, allow room for browning. Fresh herbs in the ranch enhance flavor. If pitas get soft in storage, toast quickly before serving. Check chicken with a thermometer, it should reach 165°F (74°C).