Sheet Pan Chicken Pitas with Herby Ranch: Easy Weeknight Delight
Delightful and easy to make, these Sheet Pan Chicken Pitas with Herby Ranch are perfect for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-free
Ingredients
Scale
- 1 pound chicken breast, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed bell peppers, sliced
- 4 whole pita breads
- 1/2 cup ranch dressing
- 1/4 cup fresh herbs, chopped (parsley, dill, or chives)
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken strips with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the chicken and bell peppers on a sheet pan.
- Bake for 20-25 minutes or until the chicken is cooked through.
- Warm the pita breads in the oven for the last 5 minutes of cooking.
- Assemble the pitas by filling them with the chicken mixture and drizzling ranch dressing.
- Sprinkle with fresh herbs before serving.
Notes
- For a spicier kick, add some cayenne pepper to the chicken seasoning.
- Feel free to substitute chicken with shrimp or tofu for variety.
Nutrition
- Serving Size: 1 pita
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg