Description
These Sheet Pan Chicken Pitas with Herby Ranch are a delightful fusion of juicy, marinated chicken and crispy vegetables, all enveloped in warm, fluffy pita bread. The herby ranch dressing adds a creamy, tangy finish that elevates each bite, making it a satisfying meal for any occasion.
Ingredients
Scale
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 cups broccoli florets
- For the Herby Ranch Dressing:
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For Serving:
- 4 whole wheat pita breads
- Fresh lettuce leaves
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well coated.
- On a large sheet pan, spread the marinated chicken in a single layer.
- Add the sliced bell peppers, red onion, and broccoli florets to the sheet pan, tossing them with a little olive oil, salt, and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- While the chicken and vegetables are baking, prepare the herby ranch dressing by whisking together Greek yogurt, mayonnaise, dill, parsley, lemon juice, garlic powder, salt, and pepper in a bowl.
- Once cooked, remove the sheet pan from the oven and let it cool for a few minutes.
- Warm the pita breads in the oven for 2-3 minutes, then cut them in half to create pockets.
- Stuff each pita half with the chicken and vegetable mixture, drizzle with herby ranch dressing, and add fresh lettuce leaves.
- Serve immediately and enjoy!
Notes
- This dish can be made ahead of time; marinate the chicken and chop the vegetables the night before and store them in the refrigerator.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a dairy-free option, substitute Greek yogurt and mayonnaise with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pita with chicken and vegetables
- Calories: 450
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams
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