Sheet Pan Chicken Pitas
A quick and healthy recipe combining roasted chicken and veggies, served in whole wheat pitas with Herby Ranch dressing.
Ingredients
Main Ingredients
- 2 pieces chicken breasts, diced
- 1 piece red bell pepper, sliced
- 1 piece zucchini, sliced
- 1 piece onion, sliced
- 2 tablespoons olive oil
- to taste Salt and pepper
- 4 pieces whole wheat pitas
- ½ cup Herby Ranch dressing
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a sheet pan, toss the diced chicken, bell pepper, zucchini, and onion with olive oil, salt, and pepper.
- Spread the mixture out in an even layer and roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken and vegetables are roasting, warm the pitas in the oven for the last 5 minutes.
- Once done, fill each pita with the chicken and vegetable mixture, drizzle with Herby Ranch dressing, and garnish with fresh herbs if desired.
Notes
These pitas are perfect for lunch or dinner. Serve them warm with a side of fresh salad or crunchy veggies. Store leftovers in an airtight container in the fridge for up to three days.