Sheet Pan Chicken Pitas with Herby Ranch
A simple and flavorful one-pan meal featuring roasted chicken and vegetables served in warm pitas with herby ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
Ingredients
Scale
- 2 chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 pitas
- 1/2 cup herby ranch dressing
- Fresh herbs (parsley, dill) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss chicken and sliced vegetables with olive oil, salt, and pepper on a sheet pan.
- Roast in the oven for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Warm the pitas in the oven for the last 5 minutes of cooking.
- Assemble by filling each pita with chicken and vegetables.
- Drizzle with herby ranch dressing and garnish with fresh herbs before serving.
Notes
Make sure the chicken breasts are even in size for consistent cooking. Feel free to add more vegetables like broccoli or carrots if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://orcarecipes.com/sheet-pan-chicken-pitas-herby-ranch/