Sheet Pan Chicken Pitas with Herby Ranch

A simple and delicious meal where juicy chicken and vegetables are roasted together, then stuffed into pitas with a creamy herby ranch dressing.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 pitas

Course: Main Course

Cuisine: Mediterranean

Calories: 400

Main Ingredients

2 pieces chicken breasts, boneless, skinless They roast quickly and slice beautifully for stuffing pitas.
15 ml olive oil Helps the chicken and vegetables brown and keeps everything juicy.
to taste salt and pepper Essential for seasoning and bringing out natural flavors.
1 tsp garlic powder Gives a warm, savory backbone without overpowering.
1 tsp paprika Adds color and a subtle smoky sweetness.
240 ml mixed vegetables (bell peppers, onions, zucchini) A colorful mix that roasts into tender, caramelized bites.
120 g Greek yogurt The creamy base for the herby ranch, tangy and smooth.
15 g ranch seasoning mix All the classic ranch flavors concentrated for convenience.
to taste fresh herbs (parsley, dill) Bright, aromatic, and they lift the whole dish.
4 pieces pitas Soft or slightly toasted to cradle the filling.

Preheat the oven to 400°F (200°C).
In a bowl, toss chicken breasts with olive oil, salt, pepper, garlic powder, and paprika.
Spread the chicken and mixed vegetables on a sheet pan in a single layer.
Bake for 20-25 minutes until the chicken is cooked through.
While the chicken is baking, mix Greek yogurt with ranch seasoning and fresh herbs in a bowl.
Warm the pitas in the oven for the last 5 minutes of cooking.
Once the chicken is done, slice it and serve it in the warm pitas with roasted vegetables and a drizzle of herby ranch dressing.

Pair with a simple green salad for a complete meal. This dish is perfect for meal prep and can be customized with your favorite veggies.