Description

Sheet Pan Chicken Pitas with Herby Ranch combines succulent, spice-rubbed chicken and caramelized vegetables, all roasted to perfection on a single tray, wrapped in soft pita bread and drizzled with a cooling ranch sauce made from Greek yogurt.

Ingredients

Scale

1.5 lbs Chicken Breast or Thighs (sliced)
2 Bell Peppers (sliced)
1 Red Onion (sliced)
3 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Cumi
1 tsp Garlic Powder
Sea Salt (to taste)
Cracked Black Pepper (to taste)
1 cup Greek Yogurt
1/4 cup Fresh Dill (chopped)
1/4 cup Chives (chopped)
1 Lemon (juiced)
4 Whole Wheat or Grain-Free Pitas

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Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper
Slice the chicken into even strips and cut the bell peppers and red onion into similar shapes
Place the chicken and vegetables on the pan, drizzle with Extra Virgin Olive Oil, and sprinkle with smoked paprika, oregano, cumin, garlic powder, sea salt, and cracked black pepper. Toss everything to coat
Spread the mixture in a single layer and bake for 18–22 minutes until the chicken is cooked through and the vegetables are charred
Meanwhile, whisk together the Greek yogurt, dill, chives, lemon juice, and a pinch of salt to prepare the ranch sauce
In the last 2 minutes of cooking, warm the pitas on the oven rack
Assemble each pita with the roasted chicken and vegetables, top with ranch, and serve

Notes

For a dairy-free version, substitute Greek yogurt with an unsweetened almond or coconut-based yogurt.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pita
Calories: 420 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 80 mg