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–+ servings
Sheet Pan Chicken Pitas

Delicious Sheet Pan Chicken Pitas with Herby Ranch Magic

Enjoy versatile and easy Sheet Pan Chicken Pitas packed with flavor, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American, Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs Boneless, Skinless Chicken Breasts/Thighs Choose based on flavor preference.
  • 1 medium Red Bell Pepper Adds sweetness and color.
  • 1 medium Yellow Bell Pepper Can be substituted for any bell pepper.
  • 1 medium Red Onion Aromatic flavor, may replace with yellow or white onion.
  • 2 tbsp Olive Oil Essential for roasting.
  • 1 tbsp Garlic Powder Savory depth.
  • 1 tsp Paprika Smoked paprika can be used.
  • 1 tbsp Dried Oregano Earthy note.
  • 1 tsp Cumin Optional.
  • 1 tsp Chili Flakes Adjust to taste.
  • to taste Salt and Pepper Adjust based on preference.
For the Herby Ranch
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 1/2 cup Sour Cream/Greek Yogurt Choose based on dietary needs.
  • 2 tbsp Milk For thinning ranch.
  • 1 tbsp Fresh Parsley Finely chopped.
  • 1 tbsp Fresh Dill Finely chopped.
  • 1 tbsp Chives Finely chopped.
  • 1 tbsp Lemon Juice/Vinegar Brightens flavors.
For the Pitas and Toppings
  • 4 Pitas Warm for best texture.
  • 2 cups Shredded Lettuce/Mixed Greens Use favorite greens.
  • 1 medium Tomato Diced or sliced.
  • to taste Optional Toppings Feta, pickled onions, cucumber, hot sauce.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Parchment Paper

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a medium bowl, combine mayonnaise, sour cream (or Greek yogurt), and milk. Add chopped parsley, dill, chives, and lemon juice/vinegar. Season with salt and pepper. Chill.
  3. In a large bowl, combine chicken, bell peppers, and onion. Drizzle with olive oil, then add garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper. Toss well.
  4. Spread the mixture onto the sheet pan in a single layer.
  5. Roast for 20-25 minutes, flipping halfway through, until chicken reaches 165°F and vegetables are tender.
  6. In the last 5 minutes, warm pitas in the oven or skillet.
  7. Assemble pitas with lettuce, roasted chicken and veggies, drizzle with ranch, and serve.

Nutrition

Serving: 1pitaCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 80mgCalcium: 50mgIron: 2mg

Notes

Cut chicken and vegetables evenly for even cooking. Store leftovers in airtight containers for up to 3-4 days and reheat in an oven for best results.

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