Sheet Pan Chicken Pitas with Herby Ranch Recipe for Easy Nights

Sheet Pan Chicken Pitas with Herby Ranch offer a hassle-free, delicious meal perfect for busy nights.

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Prep Time 10

Cook Time 25

Chilling Time 10

Total Time 45

Servings: 4 pitas

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Vegetables

1 lb Boneless Skinless Chicken Breasts or Thighs Thighs provide extra tenderness and flavor.
1 Red Bell Pepper Substitute with yellow or green peppers.
1 Yellow Bell Pepper Feel free to use any preferred bell pepper.
1 Red Onion Yellow onion can be swapped for a milder flavor.
2 tbsp Olive Oil Avocado oil can be used as a healthy alternative.
1 tsp Garlic Powder Fresh minced garlic adds a sharper taste if preferred.
1 tsp Paprika Opt for smoked paprika for a bolder flavor.
1 tsp Dried Oregano Fresh oregano can be substituted using a 3:1 ratio.
1 tsp Cumin Coriander can work as a different flavor option.
1/2 tsp Chili Flakes (Optional) Omit for a milder flavor.
to taste Salt and Pepper Key seasonings to bring out all flavors.

For the Herby Ranch Dressing

1/2 cup Mayonnaise Greek yogurt is a lighter substitute.
1/2 cup Sour Cream or Greek Yogurt Using all Greek yogurt creates a healthier dressing.
1/4 cup Milk Use dairy-free milk for a non-dairy option.
2 tbsp Fresh Parsley, Dill, and Chives Dried herbs can substitute in smaller amounts.
1 tbsp Lemon Juice or Vinegar Adds brightness and acidity.

For Assembly

4 Pitas Whole wheat pitas offer a healthier choice.
2 cups Shredded Lettuce or Mixed Greens Provides a refreshing crunch.
1 cup Tomato Slices Cucumbers can also work.
optional Optional Toppings Crumbled feta, pickled onions, and hot sauce.

Equipment

large sheet pan
Mixing Bowl
Aluminum foil

Method

Step-By-Step Instructions

Preheat your oven to 425°F (220°C). Gather your ingredients and equipment.
In a mixing bowl, combine mayonnaise, sour cream or Greek yogurt, milk, and chopped herbs. Add lemon juice or vinegar, salt, and pepper. Whisk until smooth and chill in the fridge.
Place the chicken and veggies on the sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss until coated.
Roast for 20-25 minutes, flipping halfway, until chicken reaches 165°F (74°C) and veggies are tender.
Wrap pitas in aluminum foil and warm in the oven for the last 5-10 minutes.
Open the pitas and layer with lettuce, chicken, veggies, and dressing.
Serve and enjoy, adding optional toppings as desired.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 70mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze cooked chicken and vegetables for up to 3 months.

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