Sheet Pan Chicken & Veg Pitas with Herby Ranch Dressing
Cozy, crunchy, and ridiculously good!
Makes: 4 servings
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Ingredients:
- For the Chicken & Veggies
- 500g skinless chicken breasts or thighs, cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 2 Tbsp cajun seasoning
- 1 tsp black pepper
- For the Herby Ranch Dressing:
- ¼ cup Greek yogurt
- 2 Tbsp olive oil
- 1 tsp lemon juice
- 1 clove garlic, minced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh dill, chopped
- Salt & pepper to taste
- To Serve:
- 4 whole wheat pita pockets
- 1 cup shredded lettuce or mixed greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, thinly sliced
How To Make Sheet Pan Chicken & Veg Pitas with Herby Ranch Dressing
- Preheat oven to 200°C. On a large sheet pan, toss chicken, bell peppers, and onion with olive oil, paprika, garlic powder, oregano, salt, and pepper.
- Spread in a single layer and roast for 20–25 minutes, stirring halfway, until chicken is cooked through and veggies are tender.
- In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, parsley, dill, and Dijon if using. Season with salt and pepper to taste.
- Warm pita pockets in the oven for 2–3 minutes if desired.
- Fill each pita with roasted chicken and veggies, shredded lettuce, cherry tomatoes, and cucumber slices. Drizzle with herby ranch dressing.