Description
A quick and flavorful one-pan dinner featuring crispy roasted chicken and veggies served in warm pita breads with a creamy herby ranch sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 3 cups mixed veggies (cherry tomatoes, red onion slices, bell peppers)
- 6–8 mini pita breads
- For the Herby Ranch Sauce:
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- Chop veggies into bite-sized pieces: thin slices for onions and pepper strips, halves for cherry tomatoes.
- Cut chicken breasts into 1-inch bite-sized chunks.
- In a large bowl, toss chicken with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Add chopped veggies to the bowl with chicken. Drizzle remaining 1 tablespoon olive oil over everything and toss gently to combine.
- Spread chicken and veggies evenly in a single layer on the sheet pan.
- Roast in the oven for 20-25 minutes, stirring halfway through, until chicken is golden and cooked through (165°F internal temperature) and veggies are tender with caramelized edges.
- While roasting, whisk together Greek yogurt, mayonnaise, minced garlic, fresh herbs, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste.
- When chicken and veggies are almost done, wrap pita breads in foil and warm in the oven for 2-3 minutes or toast lightly in a dry skillet.
- Assemble by spooning roasted chicken and veggies into warm pitas, drizzle generously with herby ranch sauce, and optionally garnish with extra herbs or a squeeze of lemon. Serve immediately.
Notes
Do not overcrowd the pan to avoid steaming instead of roasting. Cut chicken pieces evenly for uniform cooking. Fresh herbs are preferred for the ranch sauce; if using dried, reduce quantity to one-third and add lemon juice. The herby ranch sauce tastes better after chilling for 30 minutes. Customize spice level by adding cayenne or hot sauce. Leftovers make great lunch wraps. For gluten-free, swap pita for gluten-free pita or wraps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pita with chicken,
- Calories: 350
- Fat: 12
- Carbohydrates: 28
- Fiber: 4
- Protein: 30
Keywords: sheet pan chicken, chicken pitas, herby ranch, easy dinner, one-pan meal, roasted veggies, quick dinner, healthy chicken recipe