Sheet Pan Chicken Pitas with Herby Ranch
A delightful and easy meal with juicy chicken, colorful vegetables, and herbs in a tasty pita wrap.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 2 Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 Bell peppers (various colors)
- 1 Red onion
- 4 Pitas
- 1/2 cup Ranch dressing
- Fresh herbs (such as parsley and dill)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken breasts with olive oil, salt, pepper, and paprika, then spread them on a sheet pan.
- Chop the bell peppers and red onion, then add them to the pan with the chicken.
- Roast in the oven for about 20-25 minutes or until the chicken is cooked through.
- Warm the pitas in the oven for the last 5 minutes of cooking.
- Slice the chicken and vegetables, then fill each pita with the mixture.
- Drizzle with ranch dressing and sprinkle with fresh herbs before serving.
Notes
You can marinate the chicken breasts ahead of time for even more flavor. Experiment with different vegetables like zucchini or cherry tomatoes to suit your taste.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg