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Sheet Pan Chicken Pitas with Herby Ranch

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A quick and delicious recipe for juicy chicken breasts and colorful veggies, served in warm pita bread with a creamy Herby Ranch sauce.

Ingredients

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  • 4 chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • Pita bread
  • 1/2 cup Greek yogurt
  • 1 tablespoon ranch seasoning
  • Fresh herbs (parsley, dill, or chives)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper on a sheet pan. Toss until evenly coated.
  3. Add the halved cherry tomatoes, sliced bell pepper, and red onion to the pan. Make sure everything is thoroughly mixed with the seasonings.
  4. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
  5. Prepare the Herby Ranch sauce by mixing Greek yogurt with ranch seasoning and finely chopped fresh herbs.
  6. Remove the chicken from the oven and slice it into strips. Serve warm in pita bread, stuffed with the roasted vegetables and drizzled generously with the Herby Ranch sauce.

Notes

For maximum flavor, marinate the chicken for a couple of hours (or overnight) if you have the time. Feel free to swap chicken thighs for juicier meat or use any seasonal veggies at hand.

Nutrition

Find it online: https://www.tastysavvy.com/sheet-pan-chicken-pitas-herby-ranch/