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Sheet Pan Chicken Pitas with Herby Ranch – A Fresh & Flavorful 30-Minute Dinner

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Juicy roasted chicken and caramelized veggies tucked into warm pita bread with a drizzle of homemade herby ranch — a colorful, flavor-packed dinner ready in 30 minutes.

Ingredients

Scale

  • 1½ lbs boneless, skinless chicken thighs or breasts, sliced

  • 2 bell peppers, sliced

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp cumin

  • 1 tsp garlic powder

  • ½ tsp oregano

  • Salt and black pepper, to taste

  • 4–6 pita breads

Herby Ranch Dressing:

  • ½ cup sour cream or Greek yogurt

  • ¼ cup mayonnaise

  • 1 tbsp lemon juice

  • 1 garlic clove, minced

  • 1 tbsp chopped fresh dill (or 1 tsp dried)

  • 1 tbsp chopped parsley or chives

  • Salt and black pepper, to taste

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment.

  • Toss chicken, peppers, and onions with olive oil and spices. Spread on sheet pan.

  • Roast for 20–25 minutes, stirring once halfway, until chicken is cooked and vegetables are tender.

  • Meanwhile, mix all dressing ingredients in a bowl. Chill until ready to use.

  • Warm pitas in foil or on a skillet.

  • Fill each pita with roasted chicken and veggies. Drizzle with herby ranch and add toppings as desired. Serve warm.

Notes

Store leftovers separately.
Customize with extra toppings like cucumbers, tomatoes, feta, or hot sauce.
Dressing keeps for up to 1 week refrigerated.

Find it online: https://dailywholekitchen.com/sheet-pan-chicken-pitas-with-herby-ranch-a-fresh-flavorful-30-minute-dinner/