Description
A delightful and easy recipe for sheet pan chicken pitas filled with roasted vegetables and herby ranch dressing, perfect for busy weeknights.
Ingredients
Scale
- 2 chicken breasts
- Pita bread
- Assorted vegetables (e.g., bell peppers, zucchini, onions)
- Olive oil
- Salt
- Pepper
- Herb seasoning (e.g., oregano, thyme)
- Ranch dressing
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the chicken breasts and your choice of chopped vegetables on a large sheet pan. Drizzle with olive oil, then sprinkle with salt, pepper, and your favorite herb seasoning.
- Roast for about 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Assemble the warm pita pockets with the sliced chicken and roasted veggies.
- Drizzle ranch dressing over the filled pitas and serve immediately.
Notes
Feel free to swap vegetables for your favorites; broccoli, carrots, and asparagus work well. For a quicker meal, consider using pre-cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg