Description
This Sheet Pan Chicken Pitas with Herby Ranch recipe is a quick and easy weeknight meal that’s bursting with flavor. Tender chicken, fresh veggies, and a creamy herby ranch dressing all come together on a single sheet pan for a delicious and satisfying dinner.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 cups chopped bell peppers (red, yellow, or orange)
– 1 cup sliced red onion
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 whole wheat pita breads, halved
– 1 cup plain Greek yogurt
– 1/4 cup buttermilk
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the chicken, bell peppers, and red onion with the olive oil, salt, and black pepper until well coated.
3. Spread the chicken and vegetable mixture evenly on a large baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. While the chicken and vegetables are baking, make the herby ranch dressing. In a small bowl, whisk together the Greek yogurt, buttermilk, dill, parsley, garlic powder, and onion powder.
6. Remove the sheet pan from the oven and add the pita halves to the pan. Return to the oven for an additional 5 minutes, or until the pitas are lightly toasted.
7. Serve the Sheet Pan Chicken Pitas hot, with the herby ranch dressing drizzled over the top.
Notes
Feel free to adjust the veggie ratio to your liking, and try different herbs or spices in the dressing to customize the flavor. This dish also works great with other types of pita or flatbread.
- Prep Time: 15
- Cook Time: 30
- Category: Tarts, Toasts & Flatbreads
- Method: Baking
- Cuisine: American