Sheet Pan Chicken Pitas with Herby Ranch
Sheet Pan Chicken Pitas with Herby Ranch is a delightful dish perfect for busy weeknights or casual gatherings, featuring a colorful array of vegetables and juicy chicken wrapped in warm pita bread, topped with herby ranch dressing.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into strips Use boneless, skinless chicken breast for best results.
- 1 medium bell pepper, sliced Any color bell pepper can be used.
- 1 medium zucchini, sliced Can substitute with other squash varieties.
- 1 medium red onion, sliced Sweet onions can also be used.
- 2 tablespoons olive oil Can substitute with other cooking oils.
- 1 teaspoon garlic powder Fresh garlic can be used for a stronger flavor.
- 1 teaspoon paprika Smoked paprika adds a nice flavor.
- to taste Salt and pepper Adjust based on preference.
- 4 pieces Pita bread Whole wheat pita bread can be a healthier option.
- 1 Herby ranch dressing Use homemade or store-bought dressing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken strips and vegetables with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the mixture on a sheet pan in a single layer.
Cooking
- Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.
- Warm the pita bread in the oven for the last 5 minutes of cooking.
Serving
- Serve the chicken and veggies stuffed into the warm pita bread, drizzled with herby ranch dressing.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For freezing, use a freezer-safe bag, defrost, and reheat in the oven. Ensure chicken reaches an internal temperature of 165°F (75°C).