Sheet Pan Chicken Pitas with Herby Ranch
Delicious roasted chicken and colorful vegetables stuffed into warm pita bread, topped with refreshing herby ranch sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Healthy
Ingredients
- 2 chicken breasts
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 whole wheat pitas
- 1/2 cup Greek yogurt
- 2 tablespoons ranch seasoning
- Fresh herbs (parsley, dill, or chives) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the chicken breasts, bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
- Roast the mixture in the oven for 20-25 minutes until the chicken is cooked through.
- Make the herby ranch sauce by mixing Greek yogurt with ranch seasoning and chopped fresh herbs.
- Shred the cooked chicken and mix it with the roasted veggies.
- Assemble the pitas with the chicken and veggie mixture, drizzle with ranch sauce, and garnish.
Notes
Adjust the herbs used in the ranch sauce based on preference. For a creamier sauce, mix Greek yogurt with sour cream.