Name: Sheet Pan Chicken Pitas with Herby Ranch – Easy, Flavor-Packed Dinner
Prep time: 10 min
Total time: 35 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, sliced; 2 bell peppers, sliced; 1 red onion, sliced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp dried oregano; Salt and black pepper, to taste; 4–6 pita breads

Description

Flavorful sheet pan chicken and roasted veggies served in warm pita bread, topped with creamy homemade herby ranch. An easy, family-friendly meal ready in 30 minutes.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs or breasts, sliced
2 bell peppers, sliced
1 red onion, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste
4–6 pita breads

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Instructions

1/3 cup Greek yogurt or sour cream
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp garlic powder
2 tbsp chopped parsley
1 tbsp chopped dill
1 tbsp chopped chives or green onion
Salt and black pepper, to taste

Notes

- Preheat oven to 425°F (220°C). Line a sheet pan.
- Toss sliced chicken, peppers, and onions with olive oil, garlic, paprika, oregano, salt, and pepper. Spread on sheet pan.
- Roast for 20–25 minutes, tossing halfway, until chicken is cooked and veggies are tender.
- Warm pita in the oven during the last 3–5 minutes.
- In a bowl, mix all ranch dressing ingredients until smooth.
- Assemble pitas with chicken, veggies, herby ranch, and toppings of choice. Serve warm.

Prep Time: 10 minutes
Category: Dinner, Wrap

Nutrition

Calories: ~400 per serving