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Sheet Pan Chicken Pitas with Herby Ranch

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Quick and delicious Sheet Pan Chicken Pitas filled with marinated chicken, roasted vegetables, and herby ranch dressing, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb Chicken thighs Juicer and more flavorful than chicken breast.
  • 2 cups Bell peppers Use a mix of colors for visual appeal.
  • 1 medium Red onion Provides depth of flavor when caramelized.
  • 2 tbsp Olive oil For marinating chicken and veggies.
  • 1 cup Herby ranch dressing Can use store-bought or homemade.
  • 4 pieces Pita bread Soft and perfect for wrapping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chicken thighs with olive oil, salt, pepper, and additional herbs (if desired). Allow to marinate for at least 10 minutes.
  3. Slice the bell peppers and red onion into thick pieces.
Roasting
  1. Spread the marinated chicken and chopped vegetables evenly on a large sheet pan.
  2. Roast in the oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
  3. In the last 5 minutes of roasting, wrap the pitas in foil and warm them in the oven.
Assembly
  1. Once everything is cooked, slice the chicken into strips and fill each pita with chicken, roasted veggies, and herby ranch dressing.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 4g

Notes

Store leftovers separately in airtight containers to preserve texture. Reheat chicken and veggies in the oven for best results.

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