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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch
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Sheet Pan Chicken Pitas with Herby Ranch is a quick and convenient meal perfect for busy weeknights. Juicy, seasoned chicken and crisp vegetables roast together on one sheet pan, paired with a creamy herby ranch sauce and wrapped in warm pita bread for a wholesome, flavorful handheld dinner ready in under 30 minutes.

Ingredients

Scale

Chicken and Vegetables

  • 1 lb boneless chicken breasts or thighs
  • 1 bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to taste

Herby Ranch Sauce

  • 1/2 cup ranch dressing
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 1 tsp lemon juice

To Serve

  • 4 pita breads, warmed
  • Optional garnishes: chopped fresh herbs, feta cheese, avocado slices

Instructions

  1. Prep Your Ingredients: Chop bell peppers, red onion, and cherry tomatoes into bite-sized pieces. In a small bowl, whisk together olive oil, garlic powder, paprika, salt, and pepper to create a flavorful marinade for the chicken.
  2. Marinate and Arrange on Sheet Pan: Coat the chicken pieces thoroughly with the marinade. Spread the chicken and chopped vegetables evenly on a large sheet pan, making sure everything lies flat and spaced out to roast evenly.
  3. Roast Until Golden and Cooked Through: Place the sheet pan in a preheated oven at 425°F (220°C). Roast for 20-25 minutes, or until the chicken is fully cooked and vegetables are tender and slightly caramelized.
  4. Prepare the Herby Ranch Sauce: While roasting, mix ranch dressing with finely chopped parsley, dill, and a splash of lemon juice to add fresh brightness to the creamy sauce.
  5. Assemble Your Pitas: Warm the pita bread slightly, then layer in the roasted chicken and vegetables. Drizzle generously with the herby ranch sauce, fold, and serve immediately.

Notes

  • Even Sizing: Cut chicken and vegetables into uniform pieces for even cooking.
  • Don’t Skip the Rest: Let chicken rest a few minutes after roasting to retain juiciness.
  • Use Fresh Herbs: Fresh parsley and dill enhance the ranch dressing’s flavor.
  • Heat Tips: Warm pitas in the oven or skillet for best texture and taste.
  • Double Up the Sauce: Make extra herby ranch for dipping or drizzling.
  • Variations: Substitute tofu or chickpeas for chicken, add spice with red pepper flakes or sriracha, swap veggies or pita type, or use tzatziki or garlic yogurt as sauce alternatives.
  • Storage: Refrigerate leftovers in airtight container up to 3 days; freeze chicken and veggies separately up to 2 months; avoid freezing pita and ranch sauce.
  • Reheating: Reheat in oven or skillet to keep chicken juicy and veggies crisp, avoid microwave to prevent soggy pita.

Nutrition

Keywords: Sheet pan chicken, chicken pitas, herby ranch, quick dinner, one-pan meal, easy weeknight recipe, gluten free option, healthy chicken recipe

Find it online: https://jamescookes.com/sheet-pan-chicken-pitas-with-herby-ranch/