Make sheet pan chicken pitas with herby ranch dressing. Quick, easy oven-to-table recipe for a delicious & effortless meal. Perfect for busy nights.
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tbsp milk
1 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
4–6 pita breads, warmed
Optional: crumbled feta cheese, lettuce
Instructions
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
In a large bowl, toss the cubed chicken, bell peppers, and onion with the olive oil, 1 tsp garlic powder, paprika, 1/2 tsp salt, and 1/2 tsp pepper until evenly coated.
Spread the chicken and veggie mixture in a single layer on the prepared sheet pan.
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken roasts, make the sauce. Whisk together the Greek yogurt, mayonnaise, milk, dill, parsley, 1 tsp garlic powder, and onion powder. Season with salt and pepper.
Warm the pita breads in the oven or a skillet.
To serve, slather a warm pita with sauce, top with the chicken and veggie mixture, and add optional feta and lettuce.
Notes
A simple and delicious one-pan meal featuring seasoned chicken and roasted vegetables served in warm pitas with a creamy homemade herby ranch sauce.
