Sheet Pan Chicken Pitas
A quick and satisfying sheet pan chicken pita recipe with juicy chicken and vibrant veggies, served with a creamy herby ranch sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Not specified
Ingredients
- 1 lb chicken breasts or thighs
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 4 pita breads
- 1/2 cup herby ranch sauce
Instructions
- Preheat your oven to 425°F (220°C).
- Marinate the chicken with olive oil, garlic powder, paprika, salt, and pepper for at least 30 minutes.
- Chop your vegetables and spread everything on a sheet pan in a single layer.
- Roast for about 20 minutes or until the chicken is golden brown and cooked through.
- Let the chicken rest briefly before slicing.
- Assemble by placing warm chicken and veggies inside pita bread, adding the herby ranch sauce and desired toppings.
Notes
For best flavor, marinate the chicken overnight. Use a meat thermometer to check for doneness.