Description
Sheet Pan Chicken Pitas with Herby Ranch offer a delicious and effortless meal that combines juicy chicken, colorful veggies, and a creamy herby ranch sauce all wrapped in soft pita bread. This easy-to-make recipe is perfect for busy weeknights or casual gatherings, ensuring everyone leaves the table satisfied. Experience a burst of flavors and impressive presentation that will elevate any dining occasion!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium red onion, chopped
- 4 pita breads
- 1 cup Greek yogurt
- 2 tsp dried dill
- 2 tsp dried parsley
- 2 tsp dried chives
- Juice of 1 lemon (about 2 tbsp)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into strips and chop bell peppers and onion.
- In a large bowl, combine chicken with olive oil, salt, pepper, and minced garlic; toss to coat.
- Spread the chicken and vegetables evenly on the prepared baking sheet.
- Roast for 20-25 minutes or until the chicken is cooked through and golden brown.
- While roasting, mix Greek yogurt, lemon juice, herbs, salt, and pepper in a small bowl for the herby ranch sauce.
- Warm pita bread if desired; fill with roasted chicken and veggies. Drizzle with herby ranch before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita (approximately 220g)
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg