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–+ servings
Sheet Pan Chicken Pitas with Herby Ranch

Savory Sheet Pan Chicken Pitas with Herby Ranch Delight

Enjoy these Sheet Pan Chicken Pitas with Herby Ranch, a high-protein meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Veggies
  • 1 pound Boneless, Skinless Chicken Breasts Substitution: Chicken thighs can be used for more flavor.
  • 1 Red Bell Pepper Use any color of bell pepper.
  • 1 Yellow Bell Pepper Use any color of bell pepper.
  • 1 Red Onion
  • 1 cup Cherry Tomatoes Can be left whole for roasting.
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For the Pitas & Dressing
  • 4 pieces Whole Wheat Pitas
  • 1 cup Plain Greek Yogurt Full-fat is preferred for better consistency.
  • 2 tablespoons Mayonnaise Use real mayo; not light for better flavor.
  • 1 tablespoon Fresh Dill Substitution: Dried herbs can be used with adjusted ratios.
  • 1 tablespoon Parsley Substitution: Dried herbs can be used with adjusted ratios.
  • 1 tablespoon Chives Substitution: Dried herbs can be used with adjusted ratios.
  • 1 clove Garlic Minced.
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Milk Adjust for ranch dressing consistency.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk
  • Parchment Paper

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a spacious bowl, combine chicken, chopped bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss everything until well-coated.
  3. Transfer the mixture onto the baking sheet, ensuring pieces have space for even cooking. Roast for 20-25 minutes until the chicken reaches 165°F (74°C) and veggies are tender.
  4. While roasting, whisk together Greek yogurt, mayonnaise, dill, parsley, chives, garlic, and lemon juice in a small mixing bowl. Stir in milk until creamy and adjust seasoning with salt and pepper.
  5. Warm the whole wheat pitas in the oven for about 5 minutes just before the chicken is done.
  6. Slice open the warm pitas and fill them with the roasted chicken and veggie mixture. Drizzle with the herby ranch dressing and enjoy!

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 35gProtein: 42gFat: 18gSaturated Fat: 3gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 800IUVitamin C: 100mgCalcium: 80mgIron: 2mg

Notes

Ensure even spacing for cooking and feel free to marinate the chicken for extra flavor.

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