Sheet Pan Chicken Pitas with Herby Ranch
A quick and satisfying weeknight dinner featuring roasted chicken and vibrant vegetables served in warm pita pockets with herby ranch dressing.
Ingredients
Main Ingredients
- 4 pieces chicken breasts High-quality organic or free-range recommended
- 1 piece bell pepper, sliced Any color bell pepper can be used
- 1 piece zucchini, sliced
- 1 piece red onion, sliced
- 4 pieces pita breads Warm them in the oven before serving
- 1 cup herby ranch dressing For drizzling
- to taste salt and pepper Season generously
- as needed olive oil For tossing with ingredients
- mixed greens for serving Adds freshness
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chicken breasts and sliced vegetables with olive oil, salt, and pepper.
Cooking
- Transfer the mixture to a sheet pan and spread it out evenly.
- Bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
- Warm the pita breads in the oven for the last 5 minutes of baking.
Assembly
- Slice the cooked chicken into bite-sized pieces.
- Layer the chicken slices into each warm pita and top with the roasted vegetables.
- Drizzle with herby ranch dressing and add mixed greens before serving.
Notes
For best results, allow chicken to rest after baking for a few minutes before slicing. Customize with different seasonal vegetables as desired.