Sheet Pan Chicken Pitas with Herby Ranch Recipe
Delicious and healthy Sheet Pan Chicken Pitas with Herby Ranch are perfect for a quick weeknight dinner. Tender roasted chicken breasts and vibrant bell pepper and zucchini come together on a single sheet pan for easy cleanup. Topped with a creamy, fresh herb ranch sauce made from Greek yogurt, this dish is wholesome, flavorful, and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Vegetables
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
Breads
- 4 whole wheat pita breads
Herby Ranch Sauce
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Season Chicken: Season the boneless, skinless chicken breasts with salt and pepper evenly on both sides.
- Prepare Vegetables: Slice the red bell pepper and zucchini into bite-sized pieces, ensuring even sizes for consistent roasting.
- Toss Vegetables: In a large bowl, toss the sliced bell pepper and zucchini with 1 teaspoon of olive oil so they get lightly coated for roasting.
- Arrange on Sheet Pan: Lay out the chicken breasts and olive oil-coated veggies evenly on a large sheet pan, making sure not to crowd them for proper roasting.
- Roast: Roast in the preheated oven for about 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Make Herby Ranch: While roasting, combine Greek yogurt, mayonnaise, chopped dill, chopped parsley, minced garlic, salt, and pepper in a bowl and mix well to create the creamy herby ranch sauce.
- Slice Chicken and Assemble: Once cooked, slice the chicken breasts into thin strips. Stuff each whole wheat pita bread with the sliced chicken, roasted vegetables, and a generous spoonful of herby ranch sauce.
- Serve: Serve the assembled pitas warm with a fresh side salad or crunchy carrot sticks for a balanced meal.
Notes
- You can substitute whole wheat pita with regular pita or flatbread as preferred.
- Feel free to add other vegetables like cherry tomatoes or red onions for added flavor.
- For a spicier kick, add a pinch of cayenne or smoked paprika to the chicken seasoning.
- Greek yogurt in the ranch sauce can be swapped with low-fat yogurt for lighter calories.
- Leftovers keep well refrigerated for up to 2 days; reheat chicken and veggies before assembling.
Keywords: Sheet pan chicken, roasted vegetables, pita stuffed, herby ranch, quick dinner, healthy meal, easy weeknight dinner