Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch

If you’re looking for a quick and easy meal that doesn’t skimp on flavor, look no further than sheet pan chicken pitas with herby ranch. This delightful dish combines tender chicken, fresh vegetables, and a zesty homemade ranch dressing, all served up in warm, fluffy pitas. It’s perfect for a busy weeknight dinner or a casual get-together with friends. Let’s dive into this mouthwatering recipe that guarantees satisfaction for everyone at the table.

Ingredients

For the Chicken and Veggies

  • 1 pound boneless, skinless chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste

For the Herby Ranch Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

For Serving

  • Pita bread
  • Fresh arugula or spinach
  • Optional: sliced cucumber, tomatoes, or avocado

Instructions

Step 1: Prepare the Chicken and Vegetables

Preheat your oven to 400°F (200°C). While it heats up, start by preparing the chicken and vegetables. In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss everything together until well-coated.

Step 2: Roast on a Sheet Pan

Spread the chicken and vegetable mixture evenly on a sheet pan. Ensure there’s enough space between the pieces for even roasting. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked thoroughly and reaches an internal temperature of 165°F (75°C). Stir halfway through for even cooking.

Step 3: Make the Herby Ranch Dressing

While the chicken and veggies are roasting, prepare the herby ranch dressing. In a small bowl, whisk together the mayonnaise, sour cream, dill, parsley, garlic powder, lemon juice, and a pinch of salt and pepper. Adjust the seasoning as necessary. Set aside in the refrigerator to allow the flavors to meld.

Step 4: Assemble Your Pitas

Once the chicken and vegetables are done roasting, remove them from the oven and allow them to cool slightly. Warm the pita bread in the oven for a few minutes if desired. To assemble, start by adding a handful of fresh arugula or spinach to the pita. Next, add a generous portion of chicken and mixed vegetables. Top it off with a drizzle of the herby ranch dressing for a delicious finish.

Step 5: Serve and Enjoy

Serve your sheet pan chicken pitas immediately while they are warm, and enjoy with additional fresh veggies on the side if you’d like. This meal is not only satisfying but also packed with nutrients, making it a fantastic option for families and gatherings.

Tips for Success

  • Customize Your Veggies: Feel free to mix and match vegetables based on your preferences. Zucchini, cherry tomatoes, or broccoli also work wonderfully.
  • Meal Prep: This recipe is ideal for meal prep. Cook extra chicken and veggies, and refrigerate them in separate containers for quick meals throughout the week.
  • Make it Spicy: If you’re a fan of heat, add some crushed red pepper flakes to the chicken mixture before roasting for an extra kick.

Final Thoughts

Sheet pan chicken pitas with herby ranch are the perfect solution for those nights when you want a hearty meal without the hassle of extensive cooking. With just one pan and a handful of ingredients, you can create a delicious, well-balanced dish that brings everyone to the table. Try it out, and watch how quickly it becomes a household favorite!

Enjoy making these delicious pitas, and feel free to share your variations and personal touches! Happy cooking!