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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 4 whole wheat pita breads - 1 cup baby spinach - 1/2 cup cucumber, diced - 1/2 cup cherry tomatoes, halved You need fresh and simple items for these pitas. The diced chicken breasts are the star. They cook fast and soak up flavors well. Fresh vegetables add color and crunch. Whole wheat pita breads give you a nice base. - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1/2 cup ranch dressing The seasonings are key to flavor. Olive oil helps the spices stick to the chicken. Garlic powder and paprika bring warmth. Dried oregano adds a touch of earthiness. Salt and pepper tie everything together. Ranch dressing gives a creamy finish. - Fresh parsley, chopped for garnish Fresh parsley adds a pop of color. It also brightens the dish with its fresh taste. Just sprinkle it on top before serving. This simple step makes your pitas look great and taste even better. {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). This heat is perfect for roasting. - Line a sheet pan with parchment paper for easy cleanup. - In a large bowl, add the diced chicken, olive oil, garlic powder, paprika, oregano, salt, and pepper. Mix it well. Make sure every piece of chicken is coated. - Spread the chicken evenly on the sheet pan. - Next, add the sliced red and yellow bell peppers, and red onion around the chicken. - Roast in the oven for 20-25 minutes. The chicken should be cooked through, and the veggies should be tender. Flip the chicken and veggies halfway for even cooking. - While the chicken and veggies cook, heat the whole wheat pita breads. You can use a dry skillet over medium heat or warm them in the oven. - Once the chicken and veggies are ready, take them out. Let them cool for a few minutes. - To make the pitas, place a warm pita on a plate. Add a handful of baby spinach first. - Next, scoop in the roasted chicken and veggie mix. - Top it with diced cucumber and halved cherry tomatoes. - Drizzle ranch dressing over everything. - Finish with a sprinkle of fresh parsley for a nice touch. Enjoy your flavorful pitas right away! To ensure even cooking, cut the chicken and veggies into similar sizes. This way, everything cooks at the same rate. I like to use a sharp knife and a cutting board for easy prep. A good sheet pan also helps. I recommend using one that is dark or heavy. This helps with browning. Adjusting spices can change the flavor a lot. If you want more heat, add cayenne pepper or chili powder. For a milder taste, skip the paprika. Mixing in fresh herbs like basil or cilantro can add a new twist. You can also switch up the veggies. Try zucchini, asparagus, or even mushrooms for variety. For side dishes, consider a crisp salad or sweet potato fries. These pair well with the pitas. To make it look nice, stack the pitas on a plate and sprinkle with parsley. You can also serve some extra ranch dressing in a small bowl for dipping. This adds a fun touch to the meal. Pro Tips Marinate for More Flavor: Letting the chicken marinate in the olive oil and spices for at least 30 minutes (or overnight) will enhance the flavors significantly. Choose Fresh Vegetables: Opt for the freshest produce you can find, as this will not only boost the flavor but also the nutritional value of your pitas. Customize Your Fillings: Feel free to add other veggies like zucchini or mushrooms, or swap the ranch dressing for your favorite sauce to suit your taste. Keep Pitas Warm: If making multiple servings, wrap the pitas in a clean kitchen towel to keep them warm until you're ready to serve. {{image_2}} You can switch chicken for turkey or tofu. Turkey offers a leaner option. It works well with the same spices. Tofu gives a plant-based choice. Use firm tofu, pressed to remove excess water. Cube it, then season just like chicken. Both swaps keep the dish tasty and satisfying. Try adding different dressings or toppings. You can use Caesar dressing for a twist. For added texture, sprinkle on some crumbled feta or goat cheese. Creamy blue cheese also pairs well and adds bold flavor. Fresh herbs like dill or cilantro can brighten up the meal. Instead of pita, use naan or tortillas. Naan adds a lovely softness and flavor. It holds the filling well and tastes great. Tortillas can be used for a lighter wrap. Both options make it easy to enjoy your meal on the go. Experiment with these carbs to find your favorite! To store leftovers, let the pitas cool first. Place the chicken and veggies in an airtight container. You can keep them in the fridge for up to three days. For the pitas, wrap them in foil or plastic wrap. Store them in the fridge as well. This keeps them soft and fresh. To reheat, use the oven or a skillet. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10 minutes. If using a skillet, warm it on medium heat. Add a bit of olive oil, then reheat the chicken and veggies for about 5 minutes. This helps keep the texture nice and juicy. You can freeze both the chicken and pitas. For chicken, let it cool. Then place it in a freezer bag. Squeeze out the air before sealing. It lasts up to three months in the freezer. For pitas, wrap each one in plastic wrap. You can also place them in a freezer bag. Make sure to label them with the date. When ready to eat, thaw them in the fridge overnight. Yes, you can use frozen chicken. The main pro is convenience. Frozen chicken lasts longer. It’s easy to store. However, cooking times change. Frozen chicken may take longer to cook. Ensure you check the internal temperature. It should reach 165°F (75°C) for safety. This way, you avoid undercooked meat. Thawing chicken in the fridge overnight helps. To add heat, try these options: - Use cayenne pepper or chili powder in the spice mix. - Add sliced jalapeños to the sheet pan. - Drizzle hot sauce over the assembled pitas. These suggestions let you control the spice level. Yes, you can prep ahead. Dice chicken and vegetables the night before. Store them in the fridge. Mix the spices in a small bowl to save time. You can also assemble the pitas earlier. Just keep the ingredients separate until serving. This keeps everything fresh and crisp. This recipe for chicken pitas combines fresh ingredients and bold flavors. You learned about the main components, like diced chicken, fresh veggies, and whole wheat pitas. I provided step-by-step instructions to make your cooking easy. With customization tips, you can adjust spices or swap proteins. Remember to store leftovers properly for later enjoyment. These handy tricks make meal prep a breeze. Now, go enjoy a delicious and satisfying meal that you made yourself!

Sheet Pan Chicken Pitas with Ranch

A delicious and easy-to-make meal featuring roasted chicken and vegetables served in warm pita bread with ranch dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece red onion, sliced
  • 4 pieces whole wheat pita breads
  • 1 cup baby spinach
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup ranch dressing
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
  • In a large bowl, combine the diced chicken, olive oil, garlic powder, paprika, dried oregano, salt, and pepper. Toss until the chicken is well coated.
  • Spread the seasoned chicken evenly onto the prepared sheet pan. Add the sliced bell peppers and red onion around the chicken.
  • Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, turning once halfway through.
  • While the chicken and veggies are roasting, prepare the pitas. Warm the pita breads in a dry skillet over medium heat or in the oven for a few minutes until soft.
  • Once the chicken and vegetables are done, remove the sheet pan from the oven and let it cool for a few minutes.
  • To assemble the pitas, take a warm pita, fill it with a handful of baby spinach, a generous scoop of the roasted chicken and vegetable mix, diced cucumber, and cherry tomatoes.
  • Drizzle ranch dressing over the top and sprinkle with fresh parsley.
  • Serve immediately while warm.

Notes

Serve immediately while warm for the best flavor.
Keyword chicken, pita, ranch dressing, sheet pan