Sheet Pan Chicken Pitas with Herby Ranch
A quick and colorful dinner featuring seasoned chicken, vibrant vegetables, and herby ranch dressing, all wrapped in warm pita bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- Pita bread
- Lettuce, for serving
- Tomato, diced, for serving
- Cucumber, sliced, for serving
- Herby ranch dressing (store-bought or homemade)
Instructions
- Preheat the oven to 400°F (200°C).
- On a sheet pan, toss the chicken strips, bell peppers, and onion with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the chicken and veggies out in a single layer.
- Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Warm the pita bread in the oven for the last 5 minutes of cooking.
- Assemble the pitas by adding the chicken and veggies. Top with lettuce, tomatoes, cucumbers, and drizzling with ranch dressing.
- Serve warm and enjoy!
Notes
To save time, pre-chop your veggies and chicken ahead of time. You can also swap chicken for tofu or shrimp for a different twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://www.nailzspa.com/sheet-pan-chicken-pitas-herby-ranch/