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Sheet Pan Chicken Pitas with Herby Ranch

Delicious Sheet Pan Chicken Pitas with Herby Ranch Perfection

This Sheet Pan Chicken Pitas with Herby Ranch is a delightful, customizable dinner option that brings juicy chicken and vibrant veggies together in fluffy pita bread.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs or Breasts Thighs keep it juicy, while breasts offer a leaner option.
  • 3 tablespoons Olive Oil Avocado oil is a substitute.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 4 cloves Garlic Minced; powdered garlic can be used.
  • 2 tablespoons Lemon Juice Vinegar can substitute.
For the Veggies
  • 1 medium Red Bell Pepper Any bell pepper variety can be used.
  • 1 medium Yellow Bell Pepper Any bell pepper variety can be used.
  • 1 medium Red Onion Yellow onion is a substitute.
  • 1 medium Zucchini Optional.
For the Spices
  • 1 teaspoon Ground Cumin Essential flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Dried Oregano Fresh oregano is a substitute.
  • 1 teaspoon Ground Coriander Can be omitted.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust to taste.
For the Dressing
  • 1/2 cup Mayonnaise or Sour Cream or Greek Yogurt Vegan mayo can be used.
  • 1/4 cup Buttermilk Milk can replace.
  • 1/4 cup Fresh Herbs (Parsley, Dill, Chives) Mix and match.
For Assembly
  • 4 pieces Pita or Naan Bread Gluten-free options available.
  • 1 cup Cucumber Chopped for topping.
  • 1 cup Cherry Tomatoes Halved for topping.
  • 1/2 cup Feta Cheese Optional.

Equipment

  • Baking Sheet
  • Medium bowl
  • Parchment Paper
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Start by trimming excess fat from chicken thighs or breasts. Slice breasts into even pieces.
  2. In a medium bowl, whisk together olive oil, garlic, lemon juice, and spices. Season with salt and pepper.
  3. Marinate chicken in a resealable bag for at least 30 minutes.
  4. Wash and slice bell peppers, onion, and zucchini, tossing them in olive oil, salt, and pepper.
  5. Preheat your oven to 425°F (220°C).
  6. Line a baking sheet with parchment paper. Arrange marinated chicken on one side and seasoned vegetables on the other.
  7. Roast for 20-25 minutes, flipping chicken halfway through.
  8. Broil for an additional 2-3 minutes for extra char.
  9. Prepare the herby ranch dressing by mixing mayo, buttermilk, and fresh herbs.
  10. Wrap pita bread in foil and warm in the oven during the last 5 minutes of roasting.
  11. Assemble pitas with roasted chicken, veggies, cucumber, cherry tomatoes, and drizzle with herby ranch dressing.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 100mgCalcium: 100mgIron: 3mg

Notes

Customize with your choice of proteins and vegetables for a personalized touch.

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