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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch

Enjoy these Sheet Pan Chicken Pitas with Herby Ranch – a satisfying meal that cooks itself while you focus on other tasks.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Homestyle Dinners
Cuisine: American
Keyword: easy dinner, Family Meal, Herby Ranch, One Pan Meal, Sheet Pan Chicken Pitas
Servings: 4 pitas
Calories: 450kcal

Equipment

  • Oven
  • Sheet Pan
  • Mixing bowl

Ingredients

For the Chicken and Veggies

  • 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 tablespoons olive oil for cooking
  • 1 tablespoon brown sugar for sweetness
  • 1 teaspoon garlic powder adds aroma
  • 1 teaspoon onion powder for savory flavor
  • 1 teaspoon dried oregano for Mediterranean touch
  • 1 teaspoon smoked paprika for smoky depth
  • 1 teaspoon ground cumin for warmth
  • Salt and pepper to taste
  • 2 lemons cut into wedges for zest
  • 1 bell pepper sliced into strips for crunch
  • 1 zucchini sliced into rounds versatile veggie
  • 1 red onion sliced into wedges for sweetness

For the Herby Ranch Dressing

  • 1/2 cup mayonnaise creamy base
  • 1/2 cup plain Greek yogurt for tanginess
  • 1 tablespoon fresh lemon juice for brightness
  • 1 tablespoon olive oil for smoothness
  • 1 teaspoon garlic powder for herby flavor
  • 1 teaspoon dried dill for herbaceous note
  • 1 teaspoon fresh parsley chopped for freshness
  • Salt and pepper to taste

For Serving

  • Fresh veggies optional garnishes

Instructions

How to Make Sheet Pan Chicken Pitas with Herby Ranch

  • Preheat your oven to 425°F (220°C) to crisp up the chicken and vegetables.
  • Combine the chicken: Toss the cut chicken pieces with olive oil, brown sugar, garlic powder, onion powder, oregano, paprika, cumin, salt, and pepper.
  • Arrange the chicken and veggies on a sheet pan, spreading the seasoned chicken in a single layer with lemon wedges, bell pepper strips, zucchini rounds, and red onion wedges.
  • Roast in the oven for 20-25 minutes until chicken reaches 165°F (74°C) and veggies are tender.
  • Mix the herby ranch dressing by whisking together mayonnaise, Greek yogurt, lemon juice, olive oil, garlic powder, dill, and parsley until smooth.
  • Serve by warming the pitas and assembling with roasted chicken, veggies, and herby ranch dressing.

Notes

Cut chicken into uniform pieces for even cooking. Avoid overcrowding the sheet pan for best results.

Nutrition

Serving: 1pita | Calories: 450kcal | Carbohydrates: 40g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2500IU | Vitamin C: 60mg | Calcium: 60mg | Iron: 2mg
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