Sheet Pan Chicken Pitas with Herby Ranch
A vibrant meal featuring seasoned chicken and colorful veggies wrapped in warm pitas, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 bell pepper, diced
- 1 red onion, diced
- 4 pitas
- 1 cup mixed greens
- 1/2 cup ranch dressing
- Fresh herbs (dill, parsley, or chives) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced chicken with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the chicken mixture on a sheet pan, and add the diced bell pepper and red onion.
- Roast in the oven for 20-25 minutes, or until cooked through.
- Warm the pitas in the oven for the last 5 minutes.
- Place a handful of mixed greens inside each pita and top with the roasted chicken and veggie mixture.
- Drizzle with ranch dressing and sprinkle fresh herbs on top.
Notes
Feel free to customize with your favorite herbs and vegetables. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 pita
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg