Sheet Pan Chicken Pitas with Herby Ranch: Proven Favorite

Scale

1 lb boneless chicken breasts, sliced into strips

2 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 red onion, sliced

2 bell peppers, sliced

4 pita breads

1/3 cup ranch dressing

2 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh chives, chopped

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1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.

2. Toss chicken strips with olive oil, garlic powder, paprika, salt, and pepper.

3. Add sliced onions and bell peppers to the same pan and toss everything together.

4. Roast for 20–25 minutes or until the chicken is cooked through and golden.

5. In a small bowl, mix ranch dressing with dill, parsley, and chives to make the herby ranch.

6. Warm pita bread and fill with roasted chicken and vegetables.

7. Drizzle with herby ranch dressing before serving.

You can make the herby ranch up to three days ahead.

Add extra crunch with shredded lettuce or cucumber.

Use leftover chicken and veggies for wraps or salads later in the week.