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Sheet Pan Chicken Pitas with Herby Ranch

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Juicy marinated chicken and colorful roasted vegetables wrapped in warm pita bread, topped with creamy herby ranch sauce.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten-Free

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 bell peppers (red, yellow, and green), chopped
  • 1 red onion, chopped
  • Pita bread
  • Herby ranch dressing
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, mix 2 tablespoons of olive oil, garlic powder, paprika, salt, and pepper. Add chicken and coat well. Marinate for 15 minutes to 1 hour.
  3. Chop bell peppers and red onion, toss in a tablespoon of olive oil, and season with salt and pepper.
  4. Spread chicken and vegetables on a large baking sheet, ensuring they’re not overcrowded.
  5. Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
  6. Wrap pitas in aluminum foil and warm them in the oven during the last 5 minutes of cooking.
  7. Remove chicken and vegetables from the oven, let rest for 5 minutes, then slice chicken and serve on warm pita with herby ranch dressing and additional veggies if desired.

Notes

Feel free to customize pitas with additional toppings. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://daytasty.com/sheet-pan-chicken-pitas-herby-ranch/