Description
Sheet Pan Chicken Pitas with Ranch is an easy and satisfying meal made with roasted chicken, colorful vegetables, soft pita bread, and creamy ranch dressing. This simple one pan dinner is perfect for busy weeknights and delivers fresh flavor with minimal cleanup.
Ingredients
2 large chicken breasts sliced into strips
4 pita breads
1 red bell pepper sliced
1 yellow bell pepper sliced
1 cup red onion thinly sliced
2 cups zucchini slices
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup ranch dressing
1/2 cup shredded lettuce
1/2 cup cherry tomatoes halved
1/4 cup shredded cheese
Instructions
1. Preheat oven to 400°F and place sliced chicken, bell peppers, onion, and zucchini on a sheet pan. Drizzle olive oil and season with salt, pepper, garlic powder, and paprika, then toss to coat evenly.
2. Spread the chicken and vegetables into a single layer on the sheet pan to allow even roasting.
3. Bake for 20 to 25 minutes until the chicken is fully cooked and the vegetables are tender with slightly crisp edges.
4. Warm the pita bread in the oven or in a pan until soft and flexible.
5. Fill each pita with roasted chicken and vegetables, then add shredded lettuce, cherry tomatoes, cheese, and drizzle ranch dressing before serving.
Notes
Slice chicken evenly for consistent cooking.
Do not overcrowd the pan to maintain proper roasting texture.
Add ranch dressing just before serving to keep pitas from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 480
- Sugar: 5g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
Keywords: sheet pan chicken pitas with ranch, ranch chicken pita recipe, baked chicken pita sandwiches, chicken pita pocket dinner, easy chicken pita meal