Sheet Pan Chicken Pitas with Herby Ranch
An easy and delicious weeknight meal featuring marinated chicken, colorful vegetables, and herby ranch dressing wrapped in warm pitas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo, Gluten-Free Option
Ingredients
Scale
- 1 pound chicken breast, cubed
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt & pepper to taste
- 4 pieces pita bread
- 1/2 cup herby ranch dressing
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the cubed chicken, olive oil, paprika, salt, and pepper. Mix well.
- Thinly slice the bell peppers and halve the cherry tomatoes.
- Spread the chicken on one side of a large sheet pan, then scatter the sliced bell peppers and halved tomatoes on the other side.
- Place the sheet pan in the oven and roast for 25-30 minutes until the chicken is cooked through and the veggies are tender.
- While the chicken and veggies roast, warm the pitas in a skillet or microwave.
- Assemble the pitas by loading them with the chicken and vegetables, then drizzle with herby ranch dressing.
Notes
Feel free to customize the veggies and use different proteins or dressings as desired.
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, pitas, herby ranch, sheet pan meal, easy dinner