Sheet Pan Chicken Pitas with Herby Ranch are a quick easy
Gather Around for Sheet Pan Chicken Pitas with Herby Ranch!
Oh, how I love busy weeknights when dinner doesn’t have to be complicated!
That’s why I’m thrilled to share my Sheet Pan Chicken Pitas with Herby Ranch recipe. It’s a perfect blend of quick and delicious.
5 Reasons You’ll Love This Recipe
- Quick prep and cook time!
- Perfect for family meals.
- Fresh and vibrant flavor.
- Healthy and satisfying!
- Easy clean-up with a sheet pan!
Let’s Talk Ingredients
Chicken
Start with chicken breast or thighs, whichever you prefer. They’re tender and juicy.
Pita Bread
Grab some fresh, soft pita bread. They cradle the fillings beautifully!
Herby Ranch Dressing
This is the true star. My homemade version is fresh and zesty.
Veggies
Load up on bell peppers, red onions, and tomatoes. They add color and crunch!
How to Make Sheet Pan Chicken Pitas with Herby Ranch
Now, let’s gather our ingredients and get started! It’s simple as pie.
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Next, cut your chicken into bite-sized pieces. Place them in a bowl.
Add in olive oil, garlic powder, salt, pepper, and a sprinkle of rosemary. Mix well!
Then, chop your bell peppers and red onions. Toss those veggies onto the baking sheet.
Spread the chicken pieces evenly over the veggies. Roast for 20-25 minutes. ️
Once cooked, fill your warm pita bread with the chicken and veggies.
Drizzle with Herby Ranch dressing and add fresh tomatoes. Mmm, I can’t resist!
7 Pro Tips for Kitchen Success
- Use fresh herbs for the best flavor.
- Marinate chicken overnight for extra juiciness.
- Cut veggies into uniform sizes for even cooking.
- ️ Check chicken for doneness using a thermometer (165°F).
- Make extra Herby Ranch for dipping!
- Let leftovers cool before storing them.
- Experiment with other veggies like zucchini or spinach.
Common Cooking Mistakes to Avoid
Before diving into this recipe, let’s discuss some common mistakes.
Do NOT overcrowd the pan; this can lead to steaming, not roasting.
Another pitfall is not seasoning adequately. Trust me, seasoning is essential!
Lastly, make sure to let your chicken rest before filling your pitas.
FAQs
Curious about this recipe? Here are some answers to common questions!
Can I make the Herby Ranch dressing in advance? Absolutely! It keeps well in the fridge.
What’s a good substitute for chicken? Tofu or chickpeas work great for a veggie option!
How can I spice it up? Add red pepper flakes for some heat! ️
Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 10 minutes
Cook time: 25 minutes
Yields: 4 servings
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 3 pita breads
- 1/2 cup Herby Ranch dressing
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh tomatoes, chopped, for topping
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, combine chicken, olive oil, garlic powder, salt, and pepper.
- Add chopped veggies to the baking sheet, spreading evenly.
- Place seasoned chicken atop the veggies, spreading evenly.
- Roast for 20-25 minutes or until chicken is cooked through.
- Fill warm pita with chicken and veggies, and drizzle with Herby Ranch.
- Add chopped tomatoes and serve warm.
Final Thoughts
This Sheet Pan Chicken Pitas with Herby Ranch recipe has truly stolen my heart. ️
I encourage you to try this recipe this week! You won’t regret it, I promise!