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Sheet Pan Chicken Pitas with Herby Ranch

Enjoy juicy chicken, crisp vegetables, and creamy herby ranch all stuffed in pitas for a delightful meal without the fuss.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, boneless, skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 cup mixed vegetables (bell peppers, onions, zucchini)
  • 1/2 cup Greek yogurt
  • 1 tablespoon ranch seasoning mix
  • Fresh herbs (parsley, dill), to taste
  • 4 pieces pitas

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray or parchment paper.
  2. In a bowl, combine chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
  3. Spread the chicken and mixed vegetables on the prepared sheet pan.
Cooking
  1. Roast for about 20-25 minutes, or until the chicken is cooked through and veggies are tender.
  2. In a small bowl, mix Greek yogurt with ranch seasoning and fresh herbs until creamy and smooth.
Assembly
  1. Slice the cooked chicken and stuff the pitas with chicken, veggies, and a generous drizzle of herby ranch.
  2. Serve while warm, and enjoy!

Notes

For extra crunch, toast the pitas before stuffing them. You can also swap the chicken for tofu or chickpeas for a plant-based option.