Description
Indulge in the vibrant flavors of Sheet Pan Chicken Pitas with Herby Ranch—your new go-to weeknight dinner! This easy, one-pan meal features tender chicken, colorful veggies, and a creamy herby ranch sauce, all stuffed into warm pita pockets. With minimal prep and cleanup, it’s perfect for busy families craving deliciousness without the fuss.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 2 bell peppers (sliced)
- 1 medium red onion (sliced)
- 1 cup Greek yogurt
- 2 tsp dried dill
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- In a bowl, toss the chicken with olive oil, garlic, salt, and pepper; let marinate while you chop the veggies.
- Spread the bell peppers and red onion on the baking sheet with the marinated chicken.
- Bake for 20-25 minutes until the chicken is cooked through and veggies are tender.
- While baking, mix Greek yogurt, dill, lemon juice, salt, and pepper in a bowl for the herby ranch sauce.
- Once cooked, slice the chicken and fill pitas with chicken, roasted vegetables, and drizzle sauce on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg