Sheet Pan Chicken Pitas with Herby Ranch
A quick and easy family-friendly meal featuring seasoned chicken, colorful veggies, and Herby Ranch dressing, all served in warm whole-wheat pitas.
Ingredients
For the Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
For Serving
- 4 whole whole-wheat pitas
- 1 cup mixed greens
- ½ cup Herby Ranch dressing store-bought or homemade
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Slice the chicken breasts into strips and place them in a bowl.
- Add olive oil, garlic powder, paprika, salt, and pepper to the chicken. Toss to coat evenly.
- On a large sheet pan, arrange the seasoned chicken, sliced bell peppers, and onions.
Cooking
- Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and veggies are tender.
- While the chicken and veggies are baking, warm the whole-wheat pitas in the oven for the last 5 minutes.
- Once everything is cooked, slice open each pita, fill them with the chicken and veggies, and top with mixed greens and Herby Ranch dressing.
- Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas with Herby Ranch!
Notes
For variations, use different proteins like turkey or tofu, substitute veggies based on availability, and for extra flavor, marinate the chicken overnight. Add cheese such as feta or mozzarella for a creamy touch, or try adding jalapeños for a spicy kick.