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–+ servings
recipe image of a realistic top down mise en place shot showing chicken breasts boneless skinless bell peppers red and yellow red onion olive oil garlic powder onion powder paprika smoked paprika dried oregano cayenne pepper kosher salt black pepper pita bread naan wraps fresh herbs dill parsley chives lemon juice fresh lemon Greek yogurt plain yogurt ranch dressing seasoning avocado cubed shredded cabbage green cabbage cherry tomatoes diced tomatoes cucumbers sliced feta cheese mozzarella lettuce spinach mayonnaise sour cream brown sugar dijon mustard red wine vinegar kalamata olives pickled onions arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Sheet Pan Chicken Pitas with Herby Ranch

A quick and easy sheet pan chicken dinner that's perfect for busy weeknights. This recipe features tender chicken, roasted vegetables, and a refreshing herby ranch slaw, all wrapped in warm pita bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 2 lbs Chicken Breasts Boneless and skinless, cut into bite-sized strips
  • 3 Peppers Bell peppers, red and yellow
  • 1 Red Onion Sliced into wedges
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Paprika Smoked paprika
  • 1 tsp Dried Oregano
  • 1 pinch Cayenne Pepper
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
Pita Bread and Slaw
  • 4 Pita Bread Or naan wraps
  • 2 cups Shredded Cabbage Green cabbage
  • 1 cup Cherry Tomatoes Diced
Herby Ranch Dressing
  • 1 cup Greek Yogurt Plain yogurt
  • 2 tbsp Mayonnaise Or sour cream
  • 2 tbsp Fresh Herbs Dill, parsley, chives
  • 1 tbsp Lemon Juice Fresh lemon

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • cutting board,
  • - Measuring spoons
  • measuring cups,

Method
 

Preheat and Prep
  1. In a large bowl, toss the chicken strips, sliced peppers, and onions with the olive oil and all the dry spices. Use your hands if you don't mind getting messy, it is the best way to ensure every piece is coated.
  2. Spread the mixture onto the sheet pan in a single layer. If the pan is too crowded, the vegetables will steam rather than roast. Slide them into the oven for about 18 to 22 minutes. You are looking for those beautiful charred edges on the peppers.
  3. While the chicken cooks, prepare the herby dressing recipe. In a small bowl, combine the Greek yogurt, herbs, lemon juice, and seasonings. If you prefer a dairy-free herby ranch dressing, you can swap the yogurt for a thick cashew cream or a vegan mayo.
  4. Toss the shredded cabbage with a few tablespoons of the ranch dressing. This cabbage slaw herby ranch provides the crunch that every good pita needs.
  5. During the last two minutes of roasting, wrap your pitas in foil and pop them in the oven to soften.
  6. Open a warm pita, stuff it with the roasted chicken and vegetables, and top generously with the slaw, cherry tomatoes, and maybe some feta cheese or kalamata olives for a salty kick.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15g

Notes

For a vegan version, swap the chicken for chickpeas or cauliflower florets. To keep it low carb, skip the pita altogether and serve the ranch chicken bowl style over a bed of lettuce or spinach.
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