Description
These Sheet Pan Chicken Pitas deliver juicy seasoned chicken, roasted vegetables, and warm pitas finished with a creamy herby ranch dressing. This quick one-pan dinner keeps cleanup easy while packing bold, fresh flavor into every bite.
Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cherry tomatoes halved
1 bell pepper sliced
1 cucumber diced
4 whole wheat pitas
1/2 cup plain Greek yogurt
1 tablespoon fresh dill chopped
1 tablespoon fresh parsley chopped
1 teaspoon lemon juice
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C)
2. Mix olive oil garlic powder paprika salt and pepper then coat the chicken evenly
3. Place chicken on a sheet pan and arrange tomatoes and bell peppers around it
4. Drizzle vegetables lightly with olive oil and season with salt and pepper
5. Bake for 20 to 25 minutes until chicken reaches 165°F (75°C)
6. Whisk Greek yogurt dill parsley lemon juice onion powder salt and pepper to make dressing
7. Remove chicken from oven and let it rest for a few minutes then slice
8. Fill pitas with chicken roasted vegetables and fresh cucumber
9. Drizzle herby ranch dressing over the top and serve
Notes
Do not overcrowd the pan or the ingredients will steam instead of roast
Let the chicken rest before slicing to keep it juicy
Warm the pitas before serving for better texture
Store leftovers in an airtight container for up to 3 days
Prepare the dressing ahead for deeper flavor
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg