It is 6pm. You are tired. Dinner needs to happen fast.
These Sheet Pan Chicken Pitas are your new best friend. They are fresh, light, and ready in minutes. You will love how easy this is for busy spring weeknights.
Why You’ll Love This Recipe
Everything cooks on one single pan. Cleanup is a total breeze. The herby ranch is creamy but healthy.
It is perfect for your weekly meal prep. Your whole family will ask for seconds. It delivers big flavor with very little effort.
Simple Method
You just toss everything together. Then you let the oven do the work. While it roasts, you whisk the sauce.
Even if you are a beginner, you can do this. It is truly foolproof. You will feel like a pro in the kitchen.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh produce.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 large bell peppers, sliced into 1/2-inch strips
- 1 medium red onion, cut into thin wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 4 large whole wheat pita breads
- 1 cup non-fat Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
Step-by-Step
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the chicken cubes, sliced bell peppers, and red onion wedges on a large rimmed baking sheet.
- Drizzle the olive oil over the ingredients and sprinkle with dried oregano, garlic powder, smoked paprika, salt, and black pepper.
- Toss the ingredients until evenly coated and spread them out in a single layer across the sheet pan.
- Roast in the preheated oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- While the chicken roasts, whisk together the Greek yogurt, dill, parsley, onion powder, and lemon juice in a small bowl to create the herby ranch sauce.
- Warm the pita breads in the oven during the final 2 minutes of roasting or toast them separately.
- Slice the pitas in half and fill each pocket with the roasted chicken and vegetable mixture, then drizzle with the herby ranch sauce.
Best Ways to Enjoy It
Serve these warm for the best texture. Pair them with a simple side salad. Or try some crunchy cucumber slices.
Set the table and enjoy a stress-free meal. They are perfect for casual family dinners. Everyone can assemble their own pita pocket.
Storage & Reheating
Store the chicken and veggies in an airtight container. They stay fresh for up to four days. Keep the sauce in a separate jar.
Reheat the filling in a skillet for three minutes. This keeps the chicken nice and tender. Warm the pitas just before serving.
Recipe Tips
- Don’t overcrowd the sheet pan for the best roast.
- Use two pans if your ingredients are too crowded.
- Always use fresh lemon juice for the brightest flavor.
- Cut your chicken into even cubes for uniform cooking.
- For a spring twist, add some fresh asparagus tips.
- Double the sauce because everyone will want extra.
- Warm the pitas so they are soft and pliable.
Ways to Switch It Up
- Use gluten-free pitas to keep it allergy-friendly.
- Swap the chicken for chickpeas for a meatless option.
- Add a pinch of cayenne for a spicy kick.
- Use lime juice instead of lemon for a zesty change.
FAQs
Can I make the sauce ahead of time?
Yes, you can make it the night before. The flavors actually get better as they sit. Just keep it chilled in the fridge.
How do I know the chicken is done?
The chicken should be golden and opaque. Use a meat thermometer to check for 165 degrees. This ensures it stays juicy and safe.
Will picky eaters like this?
Kids usually love the familiar ranch flavor. You can serve the veggies on the side if needed. It is a very kid-approved meal.
I hope this fresh recipe makes your busy weeknights a little easier. There is nothing better than a healthy meal that tastes this good. Happy cooking!
— Lidia
Sheet Pan Chicken Pitas with Herby Ranch
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 large bell peppers, sliced into 1/2-inch strips
- 1 medium red onion, cut into thin wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 4 large whole wheat pita breads
- 1 cup non -fat Greek yogurt
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 teaspoon onion powder
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the chicken cubes, sliced bell peppers, and red onion wedges on a large rimmed baking sheet.
- Drizzle the olive oil over the ingredients and sprinkle with dried oregano, garlic powder, smoked paprika, salt, and black pepper.
- Toss the ingredients until evenly coated and spread them out in a single layer across the sheet pan.
- Roast in the preheated oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
- While the chicken roasts, whisk together the Greek yogurt, dill, parsley, onion powder, and lemon juice in a small bowl to create the herby ranch sauce.
- Warm the pita breads in the oven during the final 2 minutes of roasting or toast them separately.
- Slice the pitas in half and fill each pocket with the roasted chicken and vegetable mixture, then drizzle with the herby ranch sauce.
