Description
Indulge in the vibrant flavors of Sheet Pan Chicken Pitas with Herby Ranch! This easy-to-make dish combines tender roasted chicken and colorful veggies, all enveloped in warm pita bread and topped with a creamy herby ranch sauce. Perfect for family dinners or casual gatherings, these pitas are sure to impress with their delightful taste and enticing aroma.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 cup bell peppers, sliced (any color)
- 1 medium red onion, thinly sliced
- 4 pita breads
- 2 cups mixed greens
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tsp dried dill
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place chicken breasts on the prepared baking sheet. Drizzle with olive oil, season with salt, pepper, and minced garlic.
- Scatter sliced bell peppers and red onions around the chicken; toss lightly in olive oil.
- Bake for 25-30 minutes until chicken is cooked through (internal temperature should reach 165°F) and veggies are tender.
- In a bowl, whisk together Greek yogurt, lemon juice, garlic powder, dill, salt, and pepper until smooth.
- Once baked, let the chicken rest briefly before slicing it. Load pitas with mixed greens first, then add sliced chicken and roasted veggies. Drizzle with herby ranch sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita (approximately 300g)
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 95mg