Description
Delight in the vibrant flavors of Sheet Pan Chicken Pitas with Herby Ranch, an effortless dish perfect for busy weeknights or gatherings. Tender chicken breasts are seasoned and roasted alongside colorful vegetables, then wrapped in warm pita bread and drizzled with creamy herbed ranch dressing. This recipe is customizable to suit your taste, ensuring a fresh and satisfying meal that will impress everyone at your table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 bell peppers, mixed colors
- 1 red onion
- 4 whole wheat pitas
- ½ cup herby ranch dressing
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss chicken breasts with olive oil, garlic powder, oregano, salt, and pepper until well coated.
- Chop bell peppers and red onion into bite-sized pieces.
- Place seasoned chicken in the center of the baking sheet and scatter chopped veggies around it.
- Roast for 20-25 minutes until chicken reaches an internal temperature of at least 165°F (75°C) and veggies are tender.
- Let cool slightly, slice chicken into strips, fill pita bread with chicken and roasted vegetables, and drizzle with herby ranch dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pita (approx. 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg