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Sheet Pan Chicken Pitas with Herby Ranch

A one-pan dinner featuring juicy chicken, vibrant vegetables, and creamy herby ranch dressing, all baked to perfection in a warm pita.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast Cut into bite-sized pieces
  • 4 pieces Pita bread
  • 4 cups Mixed vegetables (bell peppers, zucchini, etc.) Chopped
  • 2 tablespoons Olive oil For tossing
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
  • 1 cup Herby ranch dressing For drizzling
  • 2 cups Lettuce Shredded
  • 1 medium Tomato Sliced

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the chicken and mixed veggies with olive oil, salt, and pepper on a sheet pan.
Cooking
  1. Bake for 20-25 minutes until the chicken is cooked through.
  2. Warm the pita bread in the oven for the last few minutes of cooking.
Assembly
  1. Assemble the pitas by placing chicken, veggies, lettuce, and tomato inside each pita.
  2. Drizzle with herby ranch dressing before serving.

Notes

Store leftovers separately in the fridge for up to 3 days. Use different veggies for variety, and don't skip toasting the pita for added flavor!