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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch
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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

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  • 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.

    Nutrition

    Find it online: https://bestdisheasy.com/sheet-pan-chicken-pitas-herby-ranch-recipe/