Description
Irresistible Sheet Pan Chicken Pitas with Herby Ranch offer a delicious blend of juicy chicken and colorful veggies, all wrapped in warm pita bread for a quick and satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 cup bell peppers (red, yellow, green), chopped
- 1 medium red onion, sliced
- 4 whole wheat or traditional white pitas
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet with nonstick spray.
- Season chicken breasts with salt, pepper, minced garlic, and any additional spices you enjoy. Place them on one side of the baking sheet.
- In a bowl, toss chopped bell peppers and sliced red onion with olive oil, salt, and pepper. Arrange them on the other side of the baking sheet.
- Bake everything for 25-30 minutes or until the chicken is cooked through and veggies are tender but slightly crisp.
- In a bowl, combine Greek yogurt, chopped dill, parsley, lemon juice, salt, and pepper. Mix until well combined.
- Allow the chicken to cool for a few minutes before slicing it into strips.
- Stuff each pita with chicken strips and roasted veggies.
- Drizzle generously with herby ranch sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pita (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg