Sheet Pan Chicken Pitas with Herby Ranch
A delightful and quick weeknight meal featuring juicy chicken and bell peppers, stuffed into whole wheat pitas and drizzled with creamy ranch dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 chicken breasts
- 2 bell peppers (any color)
- 1 tablespoon olive oil
- 1 teaspoon Mediterranean spices (e.g., oregano, thyme)
- Salt and pepper to taste
- 4 whole wheat pitas
- 1/2 cup ranch dressing
- Fresh herbs (e.g., parsley, dill) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken breasts and sliced bell peppers with olive oil, Mediterranean spices, salt, and pepper on a sheet pan.
- Spread the mixture out evenly and roast for 20-25 minutes, or until the chicken is cooked through.
- Warm the pitas in the oven for the last 5 minutes of cooking.
- Slice the chicken and combine it with the roasted vegetables on the pan.
- Stuff the chicken and vegetable mixture into the warm pitas.
- Drizzle with ranch dressing and garnish with fresh herbs.
- Serve immediately with a side salad.
Notes
For variations, consider using different veggies or swapping ranch dressing for yogurt or tzatziki. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://www.nailzspa.com/sheet-pan-chicken-pitas-herbed-ranch-2/