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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch
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Sheet Pan Chicken Pitas with Herby Ranch is a quick, flavorful, and wholesome meal combining tender, seasoned chicken with crisp roasted vegetables and a creamy, fresh herb ranch dressing, all cooked conveniently on one sheet pan for an easy and satisfying weeknight dinner.

Ingredients

Scale

Protein

  • 1 lb boneless chicken breasts or thighs, cut into bite-sized strips or cubes

Vegetables

  • 2 bell peppers, sliced into thin strips
  • 1 medium red onion, sliced into thin strips

Herby Ranch Dressing

  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Marinade & Seasoning

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/2 tsp smoked paprika or oregano (optional)
  • Salt and pepper, to taste

Bread

  • 4 soft pita bread pockets

Instructions

  1. Prepare the Chicken and Marinade: Cut the chicken into bite-sized strips or cubes for even cooking. Toss with olive oil, minced garlic, lemon juice, salt, pepper, and optional smoked paprika or oregano to infuse flavor.
  2. Chop the Vegetables: Slice bell peppers and red onion into thin strips to roast alongside the chicken, adding sweetness and texture.
  3. Assemble on the Sheet Pan: Spread the marinated chicken pieces and sliced vegetables evenly on a large sheet pan in a single layer for optimal roasting.
  4. Roast to Perfection: Bake at 425°F (220°C) for about 20 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight char.
  5. Prepare the Herby Ranch: While roasting, combine mayonnaise or Greek yogurt with finely chopped parsley, dill, chives, lemon juice, salt, and pepper to create a creamy herb dressing.
  6. Warm the Pita Breads: Wrap pita breads in foil and heat in the oven during the last 5 minutes of roasting or warm briefly in a skillet until soft and pliable.
  7. Assemble the Pitas: Fill each pita pocket generously with the roasted chicken and vegetables, drizzle with herby ranch dressing, fold, and serve.

Notes

  • Cut chicken and vegetables uniformly to ensure even cooking and perfect texture.
  • Do not overcrowd the pan; leave space for roasting rather than steaming.
  • Chop fresh herbs finely and add them last to keep their bright flavor.
  • Choose soft, fresh pita bread that holds the filling without tearing.
  • For extra creamy ranch, add a splash of milk or buttermilk to the dressing.
  • Leftovers store well in separate airtight containers for up to 3 days in the refrigerator.
  • You can freeze chicken and vegetables for up to 2 months; thaw overnight in the refrigerator before reheating.
  • Reheat leftovers at 350°F (175°C) for 10-15 minutes or in a skillet to maintain juiciness and tenderness.

Nutrition

Keywords: sheet pan chicken, chicken pitas, herby ranch, easy dinner, one pan meal, roasted vegetables, weeknight dinner, quick recipe

Find it online: https://cherrycooks.com/sheet-pan-chicken-pitas-with-herby-ranch/