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Roasted chicken and colorful bell peppers served inside whole wheat pitas with a drizzle of white ranch sauce on a wooden board.

Sheet Pan Chicken Pitas with Herby Ranch

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 480 kcal

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.