Ingredients
– 1 pound boneless, skinless chicken thighs or breasts
– 1 tablespoon olive oil
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 4 whole wheat pitas
– Fresh greens, like arugula or spinach, for serving
– ½ cup herby ranch dressing (store-bought or homemade)
Instructions
Making Sheet Pan Chicken Pitas with Herby Ranch is simple when you follow these steps:
1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare the marinade: In a bowl, mix olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Add the chicken and coat evenly.
3. Arrange the chicken: Place the marinated chicken on one side of the prepared baking sheet.
4. Add the vegetables: Toss the sliced bell peppers, zucchini, and cherry tomatoes with a little olive oil, salt, and pepper. Spread the veggies out on the other side of the baking sheet.
5. Bake the chicken and vegetables: Place the baking sheet in the preheated oven. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Rest the chicken: Once cooked, remove the baking sheet from the oven and let the chicken rest for about 5 minutes before slicing.
7. Assemble the pitas: In each pita, place a handful of fresh greens and fill with sliced chicken and roasted vegetables.
8. Drizzle with dressing: Top each stuffed pita with herby ranch dressing as desired.
9. Serve immediately: Enjoy your delicious Sheet Pan Chicken Pitas warm!
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Fat: 15g
- Protein: 30g