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- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon dried oregano - ½ teaspoon salt - ¼ teaspoon black pepper - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 2 tablespoons olive oil - 4 whole wheat pitas - ½ cup ranch dressing - Fresh parsley, chopped for garnish The main ingredients make this dish shine. First, we use chicken breasts. Their lean protein cooks tender and juicy. Next, bell peppers and zucchini add color and crunch. The whole wheat pitas give a nice, hearty base. For seasoning, I like garlic powder and onion powder for depth. Paprika adds a smoky touch, while dried oregano gives a hint of earthiness. Salt and black pepper enhance all the flavors, making each bite pop. - Fresh herbs, like cilantro or dill - Sliced avocado or cucumber - Additional ranch dressing or other sauces For garnishes, I suggest fresh herbs. Chopped cilantro or dill can brighten the dish. You can add sliced avocado for creaminess. A drizzle of extra ranch dressing can take it up a notch, too! These garnishes make each bite unique. You can mix and match based on what you have. Explore flavors that suit your taste for a fun twist! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps cook the chicken and veggies quickly, keeping them juicy. 2. In a large bowl, add the chicken pieces. Then, sprinkle in the garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Toss the chicken until all the pieces are well-coated with the spices. This step is key for flavor. 1. Grab a large sheet pan. Arrange the seasoned chicken, sliced red and yellow bell peppers, and zucchini on it. 2. Drizzle the olive oil over everything. Toss gently to coat all ingredients evenly. Spread them out in a single layer. This helps them cook evenly without steaming. 3. Bake in the preheated oven for 20-25 minutes. Check for doneness by ensuring the chicken is no longer pink in the center and the veggies are tender. 1. While the chicken and veggies bake, warm the whole wheat pitas. Use a toaster or skillet, heating them for about 1-2 minutes on each side until soft. 2. Once done, take each pita and cut it in half. Fill each half with a generous portion of the chicken and veggie mix. 3. Drizzle ranch dressing over the top. Finish with a sprinkle of fresh parsley for a touch of color and flavor. Enjoy the tasty combination! To ensure even cooking for both chicken and veggies, spread them out well on the sheet pan. Overcrowding can lead to steaming, which makes them soggy. It’s best to keep a little space between each piece. Use a thermometer to check the chicken’s doneness. It should reach 165°F (75°C) for safe eating. Keep an eye on the veggies, too; they should be tender and slightly charred. Oven temperatures can vary. If your oven runs hot or cool, adjust the cooking time. Start checking the chicken and veggies at the 20-minute mark. If they need more time, add it in small increments. This way, you avoid overcooking. You can boost the flavor of this dish with more spices. Try adding chili powder for some heat or cumin for a warm touch. Fresh herbs like basil or cilantro can also brighten your meal. To make homemade ranch dressing, mix together 1 cup of Greek yogurt, 1 tablespoon of dried dill, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add a squeeze of lemon juice and salt to taste. This simple recipe gives you a fresh, creamy ranch that pairs perfectly with your chicken pitas. Pro Tips Perfectly Seasoned Chicken: Ensure the chicken is evenly coated with the seasoning for maximum flavor. Marinating it for 30 minutes can enhance the taste even more. Veggie Variety: Feel free to mix in other vegetables like cherry tomatoes or asparagus for added color and nutrients. Just be aware of their cooking times! Keep It Crisp: Avoid overcrowding the pan. A single layer allows the chicken and veggies to roast evenly, resulting in a nice crisp texture. Ranch Dressing Alternatives: Try swapping ranch dressing with tzatziki or hummus for a different flavor twist. They add a refreshing touch to the pitas! {{image_2}} You can switch out chicken for turkey if you prefer. Turkey works great and stays juicy. If you want a plant-based option, try tofu. Simply press it to remove excess water, then cut it into bite-sized pieces. This swap keeps the meal light and healthy. For veggies, feel free to mix it up. Broccoli, carrots, or cherry tomatoes can add great flavor and color. You can also try sweet potatoes for a hearty twist. The key is to use what you love! While ranch dressing is a hit, you can explore other options. Greek dressing adds a fresh, zesty touch. Balsamic vinaigrette gives a sweet and tangy flavor. Both work well with the chicken and veggies. If you like heat, consider adding hot sauce or sriracha. Just a drizzle can transform your pitas into a spicy delight. Adjust the amount based on your taste. Enjoy experimenting! To keep your leftover Sheet Pan Chicken Pitas fresh, follow these simple steps. First, let the pitas cool down to room temperature. Place them in an airtight container. This helps to lock in moisture and flavor. Store them in the fridge. They stay good for up to three days. If you want to keep them longer, consider freezing. When it’s time to enjoy your leftovers, reheat them carefully. The best way is to use the oven. Preheat it to 350°F (175°C). Place the pitas on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes. You can also use a microwave. Just warm them for 1-2 minutes. If you freeze your pitas, thaw them overnight in the fridge before reheating. This method keeps the flavors bright and delicious. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just remember to thaw it first. Thawing helps the chicken cook evenly. If you bake it from frozen, it may not cook fully or brown well. What can I serve with sheet pan chicken pitas? You can serve these pitas with a side salad. A simple green salad pairs well. Roasted sweet potatoes or a fresh coleslaw also make great sides. Is this recipe suitable for meal prep? Yes, this recipe is great for meal prep. You can store the chicken and veggies in containers. They stay fresh in the fridge for up to four days. Just warm them up when you're ready to eat. Can I make it gluten-free? Yes, you can make it gluten-free. Just use gluten-free pitas or lettuce wraps instead. Make sure to check the ranch dressing for gluten. Many brands offer gluten-free options. In this blog post, we covered how to make delicious sheet pan chicken pitas. We discussed key ingredients like chicken, veggies, and seasonings. Then, I shared step-by-step instructions for preparation and cooking. Tips and tricks helped ensure even cooking and flavor boosts. Finally, we explored variations, storage, and common questions. You can enjoy a tasty meal that's easy to make and customize. Try it and impress your family or friends!

Sheet Pan Chicken Pitas with Ranch Dressing

A delicious and easy recipe for chicken pitas filled with seasoned chicken and fresh vegetables, topped with ranch dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece zucchini, sliced
  • 2 tablespoons olive oil
  • 4 whole whole wheat pitas
  • 0.5 cup ranch dressing
  • to taste fresh parsley, chopped for garnish

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine the chicken pieces with garlic powder, onion powder, paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated.
  • On a large sheet pan, arrange the seasoned chicken, sliced bell peppers, and zucchini. Drizzle with olive oil and toss everything together to ensure an even coating.
  • Spread the mixture out into a single layer, making sure the chicken and vegetables are not overcrowded.
  • Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
  • While the chicken and vegetables are baking, warm the whole wheat pitas in a toaster or on a skillet for about 1-2 minutes on each side until soft.
  • Once the chicken and vegetables are done, remove the sheet pan from the oven and let it rest for a couple of minutes.
  • To assemble the pitas, cut each pita in half and fill with a generous portion of the chicken and veggie mixture. Drizzle ranch dressing over the top and sprinkle with fresh parsley.
  • Serve immediately, enjoy your tasty Sheet Pan Chicken Pitas!

Notes

Feel free to customize the vegetables based on your preference.
Keyword chicken, easy dinner, pitas, ranch dressing, sheet pan