Sheet Pan Chicken Pitas with Herby Ranch
A comforting and quick dinner recipe that brings together roasted chicken, fresh vegetables, and a creamy herby ranch sauce, all served in warm pita bread.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (boneless, skinless) Juicy and flavorful; can swap for chicken breasts if preferred.
- 1 piece red bell pepper, sliced Adds sweetness and vibrant color.
- 1 piece zucchini, sliced For added nutrition and crunch.
- 2 tablespoons olive oil A base for roasting; feel free to use avocado oil for a different flavor.
- 1 teaspoon garlic powder Use fresh garlic for a deeper flavor experience.
- 1 teaspoon onion powder Enhances the overall taste; consider substituting with shallots for a milder flavor.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- as needed pieces Pita bread Choose whole wheat or gluten-free options as needed.
For the Herby Ranch
- ½ cup Greek yogurt A creamy base; can substitute with sour cream.
- 1 tablespoon fresh dill, chopped Adds a fresh, herby punch.
- 1 tablespoon fresh parsley, chopped Brightens the sauce.
- 1 tablespoon lemon juice For acidity, balancing the richness; zest it for extra flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, arrange the sliced bell pepper and zucchini. Drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Nestle the chicken thighs among the veggies.
Cooking
- Place the sheet pan in the oven and roast for about 20 minutes, until the chicken is cooked through and the vegetables are nicely tender.
- While the chicken is roasting, combine the Greek yogurt, dill, parsley, and lemon juice in a small bowl. Mix well to create a creamy, herb-packed sauce.
Assembly
- Once the chicken and veggies are done, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before slicing it.
- Stuff the warm pitas with chicken, roasted vegetables, and a generous drizzle of herby ranch.
Notes
For vegetarian options, swap chicken for chickpeas or roasted tofu. Serve with quinoa or rice for a gluten-free base. Use fresh basil or cilantro as alternatives to dill and parsley. For an extra kick, add crushed red pepper flakes before roasting.