It is 6pm. You are tired. Dinner needs to happen fast.
These High Protein Sheet Pan Chicken Pitas are your new secret weapon. They are fresh, light, and perfect for a healthy reset this spring.
Why You’ll Love This Recipe
This meal is a total winner for busy weeknights. You only need one pan for the main ingredients. This means less cleanup for you later.
The chicken stays tender while the peppers get sweet and soft. It is a nutritious meal your whole family will actually enjoy. You get plenty of protein to keep everyone full and happy.
Simple Method
Cooking should feel doable and fun. For this recipe, you just toss everything on a tray. The oven does the hard work for you.
While the chicken roasts, you whisk up a fresh yogurt sauce. Even if you are a beginner, you can master this. It is simple, fast, and very rewarding.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1.25 lbs boneless skinless chicken breast, sliced into 1-inch strips
- 2 large bell peppers, sliced into thin strips
- 1 medium red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 4 whole wheat pita breads
- 1 cup non-fat plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
Step-by-Step
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place the chicken strips, bell peppers, and red onion on the sheet pan.
- Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss thoroughly to coat.
- Arrange the chicken and vegetables in a single layer to ensure even roasting.
- Roast in the center rack for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- In a small mixing bowl, whisk together the Greek yogurt, dill, chives, lemon juice, and onion powder to create the herby ranch dressing.
- During the final 2 minutes of roasting, place the pitas directly on the oven rack to warm.
- Slice the warm pitas in half and fill each pocket with the roasted chicken and vegetable mixture.
- Drizzle the herby yogurt ranch over the filling and serve immediately.
Best Ways to Enjoy It
Serve these pitas warm right off the pan. The creamy herby ranch adds a lovely cooling touch. It balances the savory roasted flavors perfectly.
Pair this with a simple side salad. You could also serve it with fresh cucumber slices. It is a fresh and light dinner that feels like a treat.
Storage & Reheating
Store the chicken and vegetables in an airtight container. They stay fresh in the fridge for 3 days. Keep the yogurt dressing in a separate small jar.
Reheat the filling in a skillet for the best texture. You can also use a microwave for 1 minute. Always warm your pita bread just before serving.
Recipe Tips
- Do not skip the parchment paper for easy cleanup.
- Avoid overcrowding the pan so the vegetables roast properly.
- Use fresh dill for the most vibrant flavor in the ranch.
- Slice chicken into even strips for consistent cooking.
- For a spring twist, add a squeeze of extra lemon.
- Double the ranch recipe to use as a dip later.
- Warming the pitas makes them much easier to open.
Variations & Swaps
- Swap bell peppers for zucchini in the summer months.
- Use gluten-free pitas to make this meal gluten-friendly.
- Replace chicken breast with chicken thighs for extra juiciness.
- Use dried dill if fresh is not available.
- Add a sprinkle of feta cheese for a salty kick.
Common Questions
Can I make this ahead of time?
Yes, this is great for meal prep. Roast the chicken and veggies on Sunday. Assemble your pitas quickly during the week.
How do I know the chicken is done?
The chicken should be opaque and no longer pink. A meat thermometer should read 165°F. This ensures it stays juicy and safe.
Will kids like the herby ranch?
Most kids love this creamy dressing. It is much fresher than store-bought versions. You can adjust the herbs to their liking.
I hope these easy chicken pitas bring some calm to your busy week. They are so fresh and satisfying for a simple spring dinner. Happy cooking!
— Lidia
High Protein Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
- 1.25 lbs boneless skinless chicken breast, sliced into 1-inch strips
- 2 large bell peppers, sliced into thin strips
- 1 medium red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 4 whole wheat pita breads
- 1 cup non -fat plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place the chicken strips, bell peppers, and red onion on the sheet pan.
- Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss thoroughly to coat.
- Arrange the chicken and vegetables in a single layer to ensure even roasting.
- Roast in the center rack for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- In a small mixing bowl, whisk together the Greek yogurt, dill, chives, lemon juice, and onion powder to create the herby ranch dressing.
- During the final 2 minutes of roasting, place the pitas directly on the oven rack to warm.
- Slice the warm pitas in half and fill each pocket with the roasted chicken and vegetable mixture.
- Drizzle the herby yogurt ranch over the filling and serve immediately.
