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. Perfect for busy weeknights and packed with flavor, it’s a healthy, easy chicken dinner your family will love.
Ingredients
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
1. Preheat your oven to 425°F and line a sheet pan with parchment paper or foil.
2. Slice the chicken thighs and mix them in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Slice bell peppers and red onion, and toss them in olive oil, salt, and pepper as well.
4. 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.
5. While it roasts, whisk together Greek yogurt or buttermilk, mayonnaise, garlic, lemon juice, parsley, and dill in a bowl to make the herby ranch.
6. Warm pita breads slightly before assembling.
7. Fill pitas with roasted chicken and vegetables.
8. Drizzle with herby ranch dressing and garnish with more fresh herbs or lemon if desired.
Notes
This recipe makes 4 servings.
The homemade ranch can be stored in the fridge for up to 5 days.
Feel free to customize veggies based on seasonality or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg