Sheet Pan Chicken Pitas with Herby Ranch
Chicken breasts and vegetables roasted together on one pan, then stuffed into warm pitas with a herby ranch yogurt sauce.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Meat thermometer
- Small bowl
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts about 1 1/4 lb
- 2 tbsp olive oil divided
- ½ tsp salt divided
- ¼ tsp black pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 bell pepper sliced
- ½ red onion sliced
- 1 medium zucchini sliced into half moons
- ½ cup plain Greek yogurt
- 1 tbsp ranch seasoning mix
- 2 tbsp fresh parsley and dill chopped
- 4 pitas warmed
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet. Season. Rub the chicken with 1 tablespoon oil, salt, pepper, garlic powder, and paprika.
- Vegetables. Toss the vegetables with the remaining oil and spread around the chicken.
- Roast. Roast 22 to 28 minutes until the chicken reaches 165 degrees F.
- Sauce. Stir the yogurt, ranch seasoning, and herbs together.
- Slice. Rest the chicken 5 minutes and slice thinly.
- Fill. Warm the pitas and fill with chicken, vegetables, and sauce.
Notes
Substitutions: Use boneless thighs for the breasts and mushrooms or cherry tomatoes for the zucchini.
Tips: Slice thick breasts in half so they cook faster, and rest the chicken before slicing.
Storage: Refrigerate chicken and vegetables 3 to 4 days with the sauce and pitas separate.