Chicken Pitas with Herby Ranch
These Chicken Pitas are filled with roasted chicken, colorful vegetables, and a creamy herby ranch sauce for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Sheet Pan
- Cuisine: American, Mediterranean
Ingredients
Scale
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup mixed vegetables, such as bell peppers, onions, and zucchini
- 1/2 cup Greek yogurt
- 1 tablespoon ranch seasoning mix
- Fresh herbs, such as parsley and dill, to taste
- 4 pieces pitas
Instructions
- Heat the oven to 400°F (200°C).
- Add the chicken breasts to a bowl, then coat them with olive oil, salt, pepper, garlic powder, and paprika.
- Place the seasoned chicken and mixed vegetables on a sheet pan, spreading everything into one even layer.
- Roast for 20-25 minutes, or until the chicken is fully cooked through.
- While the chicken bakes, stir the Greek yogurt with ranch seasoning and chopped fresh herbs until creamy.
- Warm the pitas in the oven during the final 5 minutes of cooking.
- Slice the cooked chicken, then tuck it into the warm pitas with roasted vegetables and a drizzle of herby ranch.
Notes
- Let the chicken rest for 3 to 5 minutes before slicing so the juices settle back into the meat.
- For extra flavor, add a light drizzle of honey or a little barbecue sauce to the vegetables before roasting.
- If the pitas feel too soft or damp, toast them lightly before filling.
Nutrition
- Serving Size: 1 serving
- Calories: 400
Keywords: Chicken Pitas, sheet pan chicken pitas, herby ranch chicken, easy dinner, roasted chicken pitas