Sheet Pan Chicken Pitas with Herby Ranch
A convenient and flavorful one-pan dish that combines roasted chicken and vegetables with a creamy herby ranch dressing, served inside warm pitas.
Ingredients
Main ingredients
- 2 pieces chicken breasts Boneless and skinless is recommended.
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 piece red onion, sliced
- 2 tablespoons olive oil For tossing vegetables and chicken.
- 1 to taste Salt
- 1 to taste Pepper
- 4 pieces pita bread Warm before serving.
- ½ cup ranch dressing For drizzling on the pitas.
- 2 tablespoons fresh herbs (parsley, dill, etc.) Chopped, for mixing with ranch dressing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a sheet pan, toss the chicken and sliced vegetables with olive oil, salt, and pepper.
Cooking
- Roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- While the chicken is baking, mix the ranch dressing with fresh herbs in a bowl.
- Warm the pita bread in the oven for the last 5 minutes of cooking.
- Once the chicken is done, assemble the pitas by placing chicken and veggies inside, and drizzling with the herby ranch sauce.
- Serve immediately.
Notes
These pitas are great for a casual family dinner. Consider additional toppings like sliced avocado or shredded cheese. Store leftovers in airtight containers in the fridge for up to 3 days, keeping chicken and veggies separate from pita.