Sheet Pan Chicken Pitas with Herby Ranch
A quick and easy meal combining juicy chicken with fresh vegetables, all roasted together for a flavorful dinner option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None specified
Ingredients
Scale
- 2 chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- Olive oil
- Salt
- Pepper
- Pita bread
- Ranch dressing
- Fresh herbs (e.g., parsley, dill)
Instructions
- Preheat the oven to 400°F (200°C).
- Place chicken and vegetables on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20-25 minutes, or until the chicken is cooked through and vegetables are tender.
- Warm the pita bread in the oven for the last few minutes of cooking.
- Slice the chicken and assemble pitas with roasted vegetables and a drizzle of herby ranch dressing.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Keep pita bread separately to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg