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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch
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Sheet Pan Chicken Pitas with Herby Ranch is a simple and flavorful all-in-one meal featuring juicy baked chicken, vibrant roasted vegetables, and a creamy herby ranch sauce. Everything cooks together on a single sheet pan for easy preparation and minimal cleanup, making it perfect for busy weeknights or meal prep. The combination of tender chicken, colorful veggies, and fresh herbs wrapped in soft pita provides a balanced and delightful dinner your family will love.

Ingredients

Protein

  • Boneless Chicken Breasts or Thighs, diced (about 1.5 lbs)

Vegetables

  • Bell Peppers, sliced (2 medium, any color)
  • Red Onion, sliced (1 medium)
  • Cherry Tomatoes, halved (1 cup)

Seasonings & Oils

  • Olive Oil (3 tbsp)
  • Garlic Powder (1 tsp)
  • Paprika (1 tsp)
  • Salt (to taste)
  • Black Pepper (to taste)

Breads & Sauces

  • Pita Bread (4-6 soft pita pockets)
  • Herby Ranch Dressing (1/2 cup, homemade or store-bought)

Garnishes

  • Fresh Parsley or Cilantro, chopped (2 tbsp)

Instructions

  1. Prep the Ingredients: Preheat your oven to 425°F (220°C). Dice the chicken into bite-sized pieces, slice the bell peppers and red onions, and halve the cherry tomatoes to ensure even and quick cooking.
  2. Season the Chicken and Veggies: In a large bowl, combine the diced chicken with olive oil, garlic powder, paprika, salt, and pepper. Add the sliced vegetables and toss gently to coat with olive oil and seasoning, locking in flavors for roasting.
  3. Arrange on the Sheet Pan: Spread the seasoned chicken and vegetables evenly over a single sheet pan, making sure to leave space around each piece for roasting instead of steaming.
  4. Roast Until Juicy and Tender: Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through. The chicken should be fully cooked with slight caramelization on the edges, and the vegetables tender and golden.
  5. Warm the Pitas and Assemble: While the chicken and veggies finish roasting, warm the pita breads in the oven or on a skillet. Spread a generous amount of herby ranch dressing inside each pita, then stuff with the roasted chicken and vegetable mixture.
  6. Garnish and Serve: Top the assembled pitas with chopped fresh parsley or cilantro for added freshness and color. Serve immediately for the best texture and flavor.

Notes

  • Cut chicken and vegetables into uniform sizes to ensure even cooking.
  • Do not overcrowd the sheet pan; give ingredients space to caramelize properly.
  • Use fresh herbs like parsley, dill, or chives in your ranch dressing to brighten the flavor.
  • Warm pita breads gently to keep them soft and pliable without drying out.
  • Prepare components ahead of time for quick dinner assembly during busy days.
  • Store leftover chicken and veggies separately from pita to prevent sogginess.
  • Freeze roasted chicken and vegetables (not pita) in portions for up to 2 months.
  • Reheat chicken and veggies in oven or skillet for best texture; warm pita separately before assembling.

Nutrition

Keywords: sheet pan chicken, chicken pitas, herby ranch sauce, one-pan dinner, meal prep, roasted vegetables, easy weeknight meal

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