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- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 tablespoon olive oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 4 whole wheat pitas - 1 cup cherry tomatoes, halved For the Herb Ranch Sauce: - 1/2 cup Greek yogurt - 1/4 cup mayonnaise - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh chives, chopped - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley - Cherry tomatoes When I plan a meal, I always want simple yet tasty food. This dish does just that. The chicken and veggies cook together on one pan, making it easy. You get juicy chicken and colorful veggies in each bite. The whole wheat pitas add a nice touch, making it filling. The herb ranch sauce brings it all together. Greek yogurt and mayo create a creamy base. Fresh dill and chives add a burst of flavor. You can adjust the sauce to fit your taste. If you want more zing, add more lemon juice. I love adding fresh parsley as a garnish. It gives a pop of color and freshness. Cherry tomatoes also add sweetness and a nice crunch. You can mix and match these ingredients based on what you have. Enjoy making these pitas your own! {{ingredient_image_1}} - Preheating and Baking Sheet Preparation Start by preheating your oven to 425°F (220°C). This heat gives the chicken a nice, crisp finish. Line a large baking sheet with parchment paper. This makes for easy cleanup later. - Seasoning Chicken In a mixing bowl, add your chicken pieces. Pour in one tablespoon of olive oil. Add one teaspoon each of smoked paprika, garlic powder, onion powder, and dried oregano. Season with salt and pepper to taste. Toss everything together well. You want the chicken to be fully coated with those tasty spices. - Arranging Ingredients on the Baking Sheet Spread the seasoned chicken onto one side of the baking sheet. On the other side, arrange the sliced red and yellow bell peppers and red onion. This way, everything cooks evenly and flavors blend nicely. - Roasting Chicken and Vegetables Place the baking sheet in the preheated oven. Roast for 15 to 20 minutes. Stir the mixture halfway through to ensure even cooking. The chicken should be cooked through, and the veggies should be tender and slightly caramelized. - Mixing the Herb Ranch Ingredients While the chicken and veggies roast, let’s make the herb ranch sauce. In a bowl, mix together half a cup of Greek yogurt, a quarter cup of mayonnaise, one tablespoon of lemon juice, and one tablespoon each of chopped dill and chives. Season with salt and pepper to taste. Stir until the mixture is smooth and creamy. - Combining Sauce with Pita Filling Once your chicken and veggies are ready, remove them from the oven. If you want warm pitas, put them in the oven for the last five minutes of cooking. To assemble, fill each pita with the chicken and veggie mixture. Add halved cherry tomatoes for a fresh bite. Drizzle the herb ranch sauce over the filling. Don't forget to garnish with fresh parsley for that extra pop of color! - How to Ensure Even Cooking: Stir the chicken and veggies halfway through cooking. This helps them cook evenly. Make sure the chicken is cut into small pieces. This way, it cooks faster. Keep the veggies in similar sizes for best results. - Best Oven Temperature for Roasting: Preheat your oven to 425°F (220°C). This high heat helps the chicken and veggies roast well. It gives them a nice, crispy texture. - Presentation Ideas for Pitas: Serve the pitas cut in half on a wooden board. Place the herb ranch sauce in small bowls on the side. This makes it easy for guests to dip. Add some extra fresh herbs on top for a pop of color. - Pairing with Sides or Salads: These pitas taste great with a simple side salad. A mix of greens, cucumbers, and carrots works well. You can also serve them with roasted potatoes or a grain salad for a filling meal. - Spice Level Adjustments: If you like heat, add cayenne pepper or red pepper flakes to the chicken mix. Start with a small amount and taste as you go. This way, you can keep it mild or make it spicy. - Variations for Vegetables: Feel free to swap in any veggies you like. Zucchini, mushrooms, or asparagus are great choices. Just make sure to cut them into small pieces for even cooking. Pro Tips Marinate for Extra Flavor: If time permits, marinate the chicken with the spices and olive oil for at least 30 minutes before cooking. This allows the flavors to penetrate the chicken for a more delicious result. Customize Your Veggies: Feel free to add or substitute other vegetables such as zucchini, asparagus, or broccoli based on your preference or what you have on hand. Just ensure they are cut to similar sizes for even cooking. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Prep Ahead: For a quick weeknight meal, you can prep the chicken and vegetables in advance. Store them in the fridge, and when you're ready to eat, simply roast them on the sheet pan. {{image_2}} Alternatives to Chicken You can swap chicken for turkey or pork. Both work well in pitas. Try diced tofu or tempeh for a tasty change. These options keep the dish light and flavorful. Vegetarian Options For a vegetarian twist, use grilled veggies. Roasted chickpeas add protein and crunch. They soak up flavors and make each bite delightful. Using Other Types of Bread You don’t have to stick with pitas. Try flatbreads or naan for a fun twist. These breads add different textures and flavors to your meal. Gluten-Free Options If you need gluten-free bread, look for gluten-free pitas. You can also use lettuce wraps for a fresh and crunchy alternative. Alternative Dipping Sauces You can change the herb ranch sauce to a spicy yogurt sauce. Mix Greek yogurt with hot sauce for a kick. Hummus is another great choice for a creamy dip. Cream-Based vs. Yogurt-Based Dressings Creamy dressings add richness. You can use sour cream or buttermilk for a different flavor. Yogurt-based dressings are lighter but still tasty. Each option brings its own zing to the dish. To keep your leftovers fresh, store them in airtight containers. Place the chicken and veggies in one container and the pitas in another. This keeps everything from getting soggy. When you refrigerate, eat the leftovers within three days for best taste. For longer storage, you can freeze the chicken and veggies. Just make sure they cool completely before freezing. They will last up to three months in the freezer. To reheat, use an oven set to 350°F (175°C). Place the chicken and veggies on a baking sheet and warm for about 10-15 minutes. This keeps the flavor and texture nice. For the pitas, wrap them in foil to avoid dryness. Heat them for about five minutes, just until warm. To avoid sogginess, keep the pitas in a separate container from the chicken and veggies until ready to eat. Cooked chicken can last in the fridge for about three to four days. Roasted veggies have a similar shelf life. Whole wheat pitas are best used within a week, but they can last longer if stored well. If you freeze the chicken and veggies, they stay good for about three months. Always check for freshness before eating! Can I make this dish in advance? Yes, you can prepare the chicken and veggies ahead of time. Store them in the fridge for up to two days. Just warm them up before serving. This makes meal prep easy! What can I substitute for Greek yogurt? You can use sour cream instead of Greek yogurt. It has a similar texture and tang. For a dairy-free option, try unsweetened coconut yogurt. Both will work well in the herb ranch sauce. How do I know when the chicken is cooked through? The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accurate results. The chicken should also be white and no longer pink inside. Can I add more vegetables to the sheet pan? Absolutely! You can add zucchini, broccoli, or even carrots. Just cut them into small pieces so they cook evenly. This adds more flavor and nutrition to your dish. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. You can store portions in containers and heat them during the week. It saves time and gives you delicious meals ready to go! How can I make this dish spicier? To add heat, sprinkle red pepper flakes on the chicken before baking. You can also mix diced jalapeños into the veggie mix. For an extra kick, try using spicy mayo in the herb ranch sauce. This blog post covers everything you need for a tasty chicken and veggie meal. We explored key ingredients, including chicken, whole wheat pitas, and herb ranch sauce. I shared step-by-step instructions for preparation and cooking. You also learned tips for serving and ways to customize the dish. Lastly, we discussed storage and answered common questions. With this guide, you can create a delicious and satisfying meal. Enjoy experimenting and making it your own!

Sheet Pan Chicken Pitas with Herb Ranch

A delicious and easy sheet pan meal featuring seasoned chicken and colorful vegetables, served in whole wheat pitas with a creamy herb ranch sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece red onion, sliced
  • 4 pieces whole wheat pitas
  • 1 cup cherry tomatoes, halved
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a mixing bowl, combine chicken pieces, olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Toss to coat the chicken evenly.
  • Spread the seasoned chicken onto one side of the prepared baking sheet. Arrange the sliced peppers and onions on the other side of the sheet.
  • Roast in the preheated oven for 15-20 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Stir the mixture halfway through for even cooking.
  • While the chicken and veggies are roasting, prepare the herb ranch sauce by combining Greek yogurt, mayonnaise, lemon juice, dill, chives, salt, and pepper in a bowl. Mix well until smooth.
  • Once the chicken and veggies are done, remove them from the oven. Warm the pitas in the oven for the last 5 minutes of baking if desired.
  • To assemble the pitas, fill each pita with a generous amount of the chicken and vegetable mixture. Add halved cherry tomatoes and drizzle with the herb ranch sauce.
  • Garnish with fresh parsley before serving.

Notes

Serve the pitas on a wooden board, cut in half, with the herb ranch on the side in small bowls for dipping. Add a sprinkle of extra fresh herbs on top for color.
Keyword chicken, easy meal, herb ranch, pitas, sheet pan