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Sheet Pan Chicken Pitas with Herby Ranch

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A vibrant and flavorful dish with succulent chicken, roasted vegetables, and creamy herby ranch, all nestled in warm pita pockets.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces, patted dry)
  • 1 red bell pepper (cut into 1-inch pieces)
  • 1 yellow bell pepper (cut into 1-inch pieces)
  • 1 red onion (cut into 1-inch pieces)
  • 2 cups cherry tomatoes (left whole)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 4 whole wheat pitas
  • 0.5 cup plain Greek yogurt (full-fat preferred)
  • 0.25 cup mayonnaise (real mayo, not light)
  • 1 tbsp fresh dill (chopped, or 1 tsp dried)
  • 1 tbsp fresh parsley (chopped, or 0.5 tsp dried)
  • 1 tbsp fresh chives (chopped, or 0.5 tsp dried)
  • 1 clove garlic (minced)
  • 1 tbsp lemon juice (fresh preferred)
  • 0.25 cup milk (or more to reach desired consistency)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken pieces, red and yellow bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then season with oregano, garlic powder, salt, and pepper. Toss everything until evenly coated.
  3. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, leaving about ½ inch between pieces for proper caramelization. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.
  4. While the chicken is roasting, prepare the herby ranch. In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh dill, parsley, chives, minced garlic, and lemon juice. Gradually add milk until the dressing reaches a pourable but thick consistency that coats the back of a spoon. Season with salt and pepper to taste.
  5. During the last 5 minutes of cooking, place the pitas directly on the oven rack below the sheet pan to warm through.
  6. To serve, slice the warm pitas in half to create pockets and fill them with the chicken and vegetable mixture. Drizzle with the herby ranch dressing and serve immediately.

Notes

Perfect for weeknight dinners, store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/sheet-pan-chicken-pitas-herby-ranch-2/

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