Sheet Pan Chicken Pitas with Herby Ranch: Quick Dinner (Print Version)
Quick Sheet Pan Chicken Pitas with creamy Herby Ranch dressing. This easy, flavorful dinner comes together fast for a weeknight meal the whole family will love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Sheet Pan Sizzle
01 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 large red bell pepper, cored and sliced into strips
03 -
1/2 large red onion, sliced into wedges
04 -
1 pint cherry tomatoes
05 -
2 tbsp olive oil
06 -
1 tsp garlic powder
07 -
1/2 tsp dried oregano
08 -
Salt and black pepper to taste
→ Herby Ranch Swirl
09 -
1 cup plain Greek yogurt (2% or full-fat)
10 -
2 tbsp fresh dill, finely chopped
11 -
2 tbsp fresh parsley, finely chopped
12 -
1 tbsp fresh chives, finely chopped
13 -
1 tsp garlic powder
14 -
1 tbsp fresh lemon juice
15 -
2 tbsp milk (any kind, for thinning)
16 -
Salt and black pepper to taste
→ Pita Pocket Essentials
17 -
4 large pita breads
18 -
1 cup shredded romaine lettuce
19 -
1/2 cup crumbled feta cheese
20 -
1/2 cup cucumber, diced
# Instructions:
01 -
Preheat oven to 400°F. On a large sheet pan, combine 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch pieces), 1 large red bell pepper (sliced), 1/2 large red onion (sliced), and 1 pint cherry tomatoes. This is the start of your delicious Sheet Pan Chicken Pitas with Herby Ranch - Quick Dinner.
02 -
Drizzle the chicken and vegetables with 2 tbsp olive oil. Season with 1 tsp garlic powder, 1/2 tsp dried oregano, and salt and black pepper to taste. Toss everything well to coat evenly. Spread in a single layer and roast for 20-25 minutes, until chicken is cooked through and vegetables are tender.
03 -
While the chicken roasts, prepare the Herby Ranch Swirl. In a small bowl, whisk together 1 cup plain Greek yogurt, 2 tbsp fresh dill, 2 tbsp fresh parsley, 1 tbsp fresh chives, 1 tsp garlic powder, 1 tbsp fresh lemon juice, and 2 tbsp milk. Season with salt and black pepper to taste.
04 -
During the last 5 minutes of roasting, add 4 large pita breads directly to the oven rack or warm them briefly in a microwave until soft and pliable. This will make them easier to fill for your Sheet Pan Chicken Pitas with Herby Ranch - Quick Dinner.
05 -
Carefully open each warm pita bread to create a pocket. Fill each pita with a generous portion of the roasted chicken and vegetable mixture. Add 1 cup shredded romaine lettuce, 1/2 cup crumbled feta cheese, and 1/2 cup diced cucumber.
06 -
Drizzle a generous amount of the Herby Ranch Swirl into each pita pocket. Serve immediately and enjoy your homemade Sheet Pan Chicken Pitas with Herby Ranch - Quick Dinner! This quick and flavorful meal is perfect for busy weeknights.
# Notes:
01 -
No fresh herbs for the ranch? Use 1 tsp each of dried dill, parsley, and chives, but fresh is highly recommended for the best flavor.
02 -
Prep the chicken and veggies the night before, and make the ranch ahead of time. Store separately in the fridge, then combine and roast when ready for a super-fast dinner.
03 -
For an extra kick, add a pinch of red pepper flakes to the sheet pan chicken or a dash of hot sauce to your ranch.
04 -
Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 3 days. Store ranch separately. Reheat chicken gently before serving.
# Tools You'll Need:
01 -
Large baking sheet
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Sharp knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 660 kcal
Total Fat: 20 g
Total Carbohydrate: 48 g
Protein: 71 g