Sheet Pan Chicken Pitas with Herby Ranch
A quick, flavorful weeknight meal combining crispy-roasted chicken, caramelized veggies, and a refreshing herby ranch in soft pita wraps. Effortless to prep and clean up, this handheld dish delivers Mediterranean-American fusion with zero effort.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean-American
- Diet: Omnivore
Ingredients
4 large chicken breasts
2 red bell peppers, sliced
2 onions, sliced
2 zucchinis, sliced
1 tablespoon garlic powder
1 tablespoon paprika
3 cups Greek yogurt
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon ranch seasoning
Salt and pepper to taste
1/4 cup olive oil
8 whole wheat pitas
Instructions
Preheat oven to 400°F (200°C)
Cut chicken into strips and season with garlic powder, paprika, salt, and pepper
Toss bell peppers, onions, zucchini with olive oil, garlic powder, paprika, salt, and pepper
Arrange chicken and vegetables evenly on a sheet pan for roasting
Roast for 20-25 minutes until chicken is fully cooked and veggies are tender
Meanwhile, mix Greek yogurt with chopped parsley, dill, ranch seasoning, and a pinch of salt to create herby ranch
Notes
Customize vegetables with zucchini, eggplant, or cauliflower
Add chopped kale or arugula for extra freshness
Store leftovers in airtight containers for 1-2 days
Substitute pitas with lettuce wraps for a gluten-free option