Description
Juicy roasted chicken and caramelized vegetables stuffed into warm pitas and drizzled with a creamy homemade herby ranch. A quick, flavorful weeknight dinner ready in just 35 minutes!
Ingredients
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
1 cup mixed vegetables bell peppers onions zucchini cut bite-sized
1/2 cup plain Greek yogurt
1 tablespoon ranch seasoning mix
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh dill finely chopped
4 pitas warmed
Fresh herbs and lemon wedges for serving
Instructions
1. Preheat oven to 400F.
2. Toss chicken with olive oil, garlic powder, paprika, salt, and pepper. Add vegetables and toss to coat.
3. Spread chicken and vegetables in a single layer on a large baking sheet.
4. Bake 20 to 25 minutes until chicken reaches 165F internal temperature and vegetables are caramelized.
5. Add pitas to the oven edge for the last 5 minutes to warm.
6. While chicken bakes, mix Greek yogurt, ranch seasoning, parsley, and dill. Refrigerate until serving.
7. Rest chicken 3 to 5 minutes then slice into strips.
8. Stuff warm pitas with sliced chicken and roasted vegetables. Drizzle generously with herby ranch and serve with lemon wedges.
Notes
Let chicken rest before slicing to retain juices.
Use chicken thighs for a juicier darker meat option.
Broil the last 2 minutes for extra char and color.
Herby ranch can be made up to one day ahead.
Serve with cucumber, feta, pickled onions, and hot sauce for a full pita bar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
Keywords: sheet pan chicken pitas herby ranch, chicken pita recipe, easy weeknight chicken dinner, roasted chicken pita, herby ranch dressing