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- 2 large chicken breasts, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon cumin - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup Greek yogurt - 2 tablespoons mayonnaise - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - 1 teaspoon lemon juice - 1 garlic clove, minced In this dish, the chicken is the star. I use two large chicken breasts, diced to cook evenly. The bright colors of red and yellow bell peppers add crunch and sweetness. Sliced red onion brings a mild zing that balances the flavors. For seasoning, I keep it simple yet tasty. Garlic powder, paprika, and cumin add depth. Olive oil helps the spices stick and gives a nice golden color when baked. Don’t forget salt and pepper; they enhance all the flavors. The herby ranch sauce is a game-changer. I mix Greek yogurt and mayonnaise for a creamy base. Fresh dill and parsley add a garden-fresh taste. A splash of lemon juice brightens it all up. Minced garlic adds an extra kick. This sauce ties everything together and makes each bite a delight. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This helps cook the chicken and veggies evenly. 2. In a large bowl, combine the diced chicken, garlic powder, paprika, cumin, olive oil, salt, and pepper. Toss until the chicken gets a nice, even coating. 1. Spread the seasoned chicken on one half of the sheet pan. 2. On the other half, arrange the sliced red and yellow bell peppers and red onion. Drizzle a bit of olive oil over the veggies and season with salt and pepper. 3. Bake in the preheated oven for about 20-25 minutes. The chicken should be fully cooked, and the veggies should be tender and slightly caramelized. 1. While the chicken and veggies bake, prepare the herby ranch sauce. 2. In a medium bowl, mix Greek yogurt, mayonnaise, dill, parsley, lemon juice, garlic, salt, and pepper. This sauce adds a fresh, zesty touch to your pitas. 3. Mix well and set aside until your chicken and veggies are ready. - Ensure chicken is cooked through: Use a meat thermometer to check for 165°F (74°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, cut into a piece. The meat should be white, not pink. - Achieving perfect roasted vegetables: Cut the veggies into even pieces. This helps them cook at the same rate. Toss them in olive oil and season with salt and pepper before roasting. This brings out their natural sweetness. - Presentation tips for serving pitas: Serve the pitas on a large platter. You can garnish them with fresh herbs and lemon wedges. This makes the dish look fresh and vibrant. - Suggested sides to pair with the dish: Pair with a light salad or some crunchy carrot sticks. A side of hummus adds a nice touch, too! - Additional spices or herbs to try: Experiment with smoked paprika for a deeper flavor. You could also add chili flakes for a little heat. Fresh basil or cilantro are great herbs to mix in for extra freshness. Pro Tips Use Fresh Herbs: Fresh herbs like dill and parsley not only enhance flavor but also add a vibrant look to your dish. Marinate Chicken: For even more flavor, marinate the chicken in the spices and olive oil for at least 30 minutes before cooking. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as zucchini or cherry tomatoes, for a personalized touch. Serve Warm: Enjoy the pitas warm for the best texture and taste, and consider wrapping them in a clean kitchen towel to keep them warm until serving. {{image_2}} You can switch the chicken for turkey. Turkey still gives you that juicy flavor. It's a great choice for a leaner meal. If you prefer plant-based options, try tofu. Tofu absorbs flavors well. Just press it to remove extra water. Then, season and cook it the same way as chicken. Feel free to mix in other veggies. Zucchini and asparagus work great. You can also use broccoli or carrots for a crunch. Just remember to cut them into similar sizes. This way, they cook evenly. A colorful mix makes your pitas look even more appealing. Want to change up the sauce? Try ranch dressing with a twist. Add some hot sauce for heat or swap Greek yogurt for sour cream. You can also mix in avocado for a creamy touch. Each of these options adds a new layer of flavor to your pitas. Don't be afraid to experiment! To store your leftover chicken pitas, place them in an airtight container. Keep them in the fridge. They will stay fresh for about three days. If you want to keep the herby ranch sauce separate, store it in a small jar. This way, the pita bread won't get soggy. If you want to save chicken pitas for later, you can freeze them. First, let the chicken and veggies cool completely. Then, wrap each filled pita in plastic wrap. Place them in a freezer bag or container. They can last up to three months in the freezer. Just remember to label the bag with the date. When it’s time to eat your pitas again, reheat them carefully. The best method is to use an oven or toaster oven. Preheat it to 350°F (175°C). Remove the pitas from the plastic wrap and place them on a baking sheet. Heat for about 10 minutes or until warm. This keeps the pitas soft and the filling moist. Avoid using a microwave, as it can make the bread tough. Enjoy your tasty leftovers! Can I make this recipe ahead of time? Yes, you can make the chicken and veggies a day before. Store them in the fridge. When ready to eat, just reheat and fill the pitas. This saves time and keeps your meal fresh. What should I serve with sheet pan chicken pitas? These pitas pair well with a green salad or some crunchy veggies. You can also add some sweet potato fries for a fun twist. A light dip or hummus works great too! What can I use instead of Greek yogurt? If you don’t have Greek yogurt, try sour cream or a dairy-free yogurt. You can also mix plain yogurt with a little lemon juice. This keeps the sauce creamy and tangy. How do I know when the chicken is fully cooked? To check if the chicken is done, cut a piece in half. The meat should be white and the juices should run clear. You can also use a meat thermometer to check for 165°F (75°C). This ensures your chicken is safe to eat. This recipe shows you how to create tasty sheet pan chicken pitas. We covered the key ingredients, fun tips, and easy steps to make it. You learned to mix a herby ranch sauce and how to store leftovers. I hope you feel ready to try this dish. Feel free to make it your own with different proteins or veggies. Enjoy the cooking adventure and share it with friends!

Crispy Sheet Pan Chicken Pitas with Herby Ranch

Delicious pitas filled with crispy chicken and colorful vegetables, served with a creamy herby ranch sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 large chicken breasts, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 4 whole wheat pitas
  • 1 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • In a large bowl, combine the diced chicken, garlic powder, paprika, cumin, olive oil, salt, and pepper. Toss until the chicken is evenly coated with the spices.
  • Spread the seasoned chicken on one half of the sheet pan. On the other half, arrange the sliced red and yellow bell peppers and red onion. Drizzle a little olive oil over the vegetables and season with salt and pepper.
  • Bake in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
  • While the chicken and vegetables are baking, prepare the herby ranch sauce. In a medium bowl, combine Greek yogurt, mayonnaise, dill, parsley, lemon juice, garlic, salt, and pepper. Mix well and set aside.
  • Once the chicken and vegetables are done, remove the sheet pan from the oven.
  • Cut the pitas in half to create pockets and fill each pocket with a generous amount of the baked chicken and veggies.
  • Drizzle the herby ranch sauce inside each pita and serve immediately.

Notes

Serve the filled pitas on a large platter, garnished with fresh herbs and lemon wedges for an inviting look.
Keyword chicken, herby ranch, pitas, sheet pan