Sheet Pan Chicken Pitas with Herby Ranch
Enjoy flavorful sheet pan chicken pitas filled with roasted veggies and herby ranch in just about forty-five minutes.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Choose fresh chicken to enhance flavor.
- 1 pieces red bell pepper Diced into bite-sized pieces.
- 1 pieces yellow bell pepper Diced into bite-sized pieces.
- 1 pieces medium onion Sliced.
- 2 tablespoons olive oil To help everything roast beautifully.
- 1 tablespoons garlic powder For seasoning.
- 1 tablespoons onion powder For seasoning.
- 1 teaspoon paprika For seasoning.
- 4 pieces whole pitas To hold all the goodness.
- 1 cup herby ranch dressing Adds a creamy finish.
Instructions
Preparation
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the chicken breasts, diced peppers, sliced onion, olive oil, garlic powder, onion powder, and paprika. Toss everything together until well coated, about one minute.
Cooking
- Spread the chicken and vegetable mixture evenly on a sheet pan. Ensure the pieces are not crowded for even roasting.
- Roast in the oven until the chicken is cooked through and no longer pink, approximately 25 minutes.
- While the chicken roasts, warm the pitas in the oven for about 5 minutes or until soft and slightly toasted.
- Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
- Fill each warm pita with a generous amount of the roasted chicken and veggies.
- Drizzle with herby ranch dressing and enjoy.
Serving
- Serve warm with a side salad or crispy chips.
- Celebrate the simplicity of a homemade feast with loved ones.
Notes
If the chicken isn't cooked through, pop it back in the oven for a few more minutes. For more vibrant flavors, marinate the chicken for an hour or overnight.