Ready for a cozy dinner that wraps your family in warmth? These Sheet Pan Chicken Pitas with Herby Ranch are just what you need! This dish combines juicy chicken and fresh veggies, all nestled in fluffy pitas. It’s quick to whip up and packed with flavors, making it perfect for busy nights when you want something satisfying yet simple.
Why Make This Recipe
- Quick & Easy: Prep in just 15 minutes, then let the oven do the work!
- Family Favorite: Kid-approved and loved by adults too!
- Budget-Friendly: Uses everyday ingredients that won’t break the bank.
- Comforting & Satisfying: The warm, herby ranch will remind you of family gatherings.
- This recipe shines with its promise of deliciousness and nostalgia. With every bite, you’re taking a step back to simpler times around the dinner table.
Ingredients
For the chicken and veggies
- 1 pound boneless, skinless chicken breasts
- 2 cups bell peppers (any color, sliced)
- 1 cup red onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the herby ranch
- 1/2 cup Greek yogurt (plain)
- 1/4 cup mayonnaise
- 1 tablespoon dried dill
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
For serving
- 4 whole wheat pitas
- Fresh lettuce or spinach
How to Make Sheet Pan Chicken Pitas with Herby Ranch
- Preheat the oven to 425°F (220°C). This step ensures your chicken cooks evenly and gets lovely and golden.
- Prepare the chicken and veggies: In a large bowl, toss the chicken, bell peppers, and red onion with olive oil, garlic powder, onion powder, salt, and pepper until everything is evenly coated.
- Spread on a baking sheet: Arrange the chicken and veggies on a large sheet pan in a single layer. This allows them to roast nicely.
- Bake: Cook in the oven for 20-25 minutes until the chicken is fully cooked and the veggies are tender. Use a meat thermometer to check that the chicken reaches 165°F (74°C) for safety.
- Make the herby ranch: While the chicken is baking, mix Greek yogurt, mayonnaise, dill, parsley, and lemon juice in a bowl. This adds a creamy, zesty touch to your pitas!
- Assemble the pitas: Once the chicken and veggies are done, let them cool for a minute. Stuff each pita with the chicken and veggies, then drizzle in your herby ranch.
- Serve warm: Enjoy the warm pitas right away for the best taste!
How to Serve Sheet Pan Chicken Pitas with Herby Ranch
- Presentation: Cut the pitas in half and arrange on a serving platter for a beautiful spread.
- Garnishes: Sprinkle extra fresh parsley on top for a pop of color.
- Pairings: Serve with a side salad or some crunchy potato wedges for a complete meal.
How to Store Sheet Pan Chicken Pitas with Herby Ranch
- In the fridge: Store leftover pitas in an airtight container for up to 3 days.
- In the freezer: Pop the pitas into a freezer bag if you want them to last longer; they’ll keep well for up to 2 months.
- Reheating: To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or microwave for about a minute for a quick fix.
Tips to Make Sheet Pan Chicken Pitas with Herby Ranch
- Don’t crowd the pan: Ensure everything has enough space to roast properly.
- Marinate for deeper flavor: If you have time, marinate the chicken for a few hours or overnight for extra flavor.
- Experiment with veggies: Add in zucchini, corn, or carrots for a colorful mix.
- Make it extra creamy: Add a splash of milk to the ranch mix for a thinner dressing.
Variation
- Gluten-free: Swap regular pitas for gluten-free pitas to make this dish suitable for gluten sensitivity.
- Vegetarian: Replace chicken with chickpeas or tofu for a tasty plant-based option!
FAQs
Can I use frozen chicken?
Yes, just ensure you thaw it fully before cooking for even results.
How do I store leftover herby ranch?
Keep it in a sealed container in the fridge, where it can last about a week.
Can I substitute the Greek yogurt?
Absolutely! Sour cream or a dairy-free yogurt will work just fine if you need alternatives.
Conclusion
These Sheet Pan Chicken Pitas with Herby Ranch are more than just a meal; they’re a hug in your hands! The combination of fresh ingredients and creamy ranch will have your whole family smiling. If you enjoyed this recipe, please leave a comment or give it a star rating! Share your delightful creations on Pinterest or Facebook! What twist did you try? Let us know below!
Print
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option available
Description
Juicy chicken and fresh veggies nestled in fluffy pitas, all topped with a creamy herby ranch dressing.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups bell peppers (sliced)
- 1 cup red onion (sliced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt (plain)
- 1/4 cup mayonnaise
- 1 tablespoon dried dill
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
- 4 whole wheat pitas
- Fresh lettuce or spinach
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the chicken, bell peppers, and red onion with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange the chicken and veggies on a large sheet pan in a single layer.
- Bake in the oven for 20-25 minutes until the chicken is fully cooked and the veggies are tender.
- While the chicken is baking, mix Greek yogurt, mayonnaise, dill, parsley, and lemon juice in a bowl to create the herby ranch.
- Once the chicken and veggies are done, let them cool for a minute, then stuff each pita with the chicken and veggies, and drizzle in the herby ranch.
- Serve warm for the best taste.
Notes
For a twist, try adding extra veggies like zucchini or carrots. Marinate the chicken beforehand for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg