Description
This Sheet Pan Chicken Pitas with Herby Ranch recipe is a delicious, one-pan dinner idea featuring juicy chicken, roasted vegetables, and a fresh, homemade ranch dressing.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 pita breads
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ cup Greek yogurt or buttermilk
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 425°F and line a sheet pan with parchment paper or foil.
- Slice the chicken thighs and mix them in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Slice bell peppers and red onion, and toss them in olive oil, salt, and pepper as well.
- Spread chicken and veggies on the sheet pan in an even layer. Roast for 20-25 minutes, until the chicken is cooked through and veggies are tender and slightly charred.
- While it roasts, whisk together Greek yogurt or buttermilk, mayonnaise, garlic, lemon juice, parsley, and dill in a bowl to make the herby ranch.
- Warm pita breads slightly before assembling.
- Fill pitas with roasted chicken and vegetables.
- Drizzle with herby ranch dressing and garnish with more fresh herbs or lemon if desired.
Notes
- Perfect for busy weeknights.
- Pack with flavor and healthy ingredients.
- Adjust seasoning and herbs to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 430
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg