Description
Whip up effortless Sheet Pan Chicken Pitas with Ranch! Roasted chicken, peppers, and onion mingle beautifully for a vibrant, tender-crisp meal. Full instructions & nutrition details available.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 large bell peppers (any color), cored and cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4–6 large pita breads
- 1/2 cup ranch dressing, plus more for serving
Instructions
- Step 1: Preheat oven to 400°F (200°C). On a large sheet pan, combine the cut chicken pieces, bell peppers, and red onion. Drizzle with olive oil, then season with salt and black pepper, tossing until everything is evenly coated.
- Step 2: Spread the chicken and vegetables in a single layer on the sheet pan. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Step 3: While the chicken and vegetables are roasting, lightly warm the pita breads. You can do this by placing them directly on the oven rack for the last 2-3 minutes of cooking, or in a dry skillet over medium heat for 30 seconds per side.
- Step 4: Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Drizzle the warm chicken and vegetables with 1/2 cup of ranch dressing and gently toss to combine.
- Step 5: To assemble the pitas, spoon the ranch-coated chicken and vegetable mixture into each warm pita bread. Serve immediately with extra ranch dressing on the side for dipping, if desired.
Notes
- Keep any leftover chicken and veggie mixture in an airtight container in the fridge for up to 3 days; for best results, store pitas and extra ranch separately.
- To enjoy leftovers, gently reheat the chicken and veggie mix on a baking sheet at 350°F (175°C) for 10-15 minutes, or briefly microwave, then pair with freshly warmed pitas.
- For an extra burst of freshness and crunch, try adding a handful of shredded lettuce, a sprinkle of fresh cilantro, or even a few diced tomatoes to your assembled pitas.
- Feel free to customize your sheet pan with other quick-cooking veggies like zucchini slices, cherry tomatoes, or even mushrooms to add delicious variety to your pitas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 assembled pita
- Calories: 575
- Sodium: 655mg
- Fat: 25g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 6g