Delicious Sheet Pan Chicken Pitas: 5-Star Recipe

Sheet Pan Chicken Pitas are the ultimate quick dinner solution for busy weeknights. This dish combines tender chicken, vibrant veggies, and creamy herby ranch dressing, all wrapped in warm pita bread. It’s an easy sheet pan chicken meal perfect for the whole family, making it a go-to recipe in my kitchen. If you’re on the hunt for a healthy chicken pita recipe that’s easy to prepare and full of flavor, you’re in the right place!

Why You’ll Love This Sheet Pan Chicken Pitas

There are countless reasons to adore this recipe! First, it’s a one-pan chicken pitas dish that minimizes cleanup. Second, the fresh ingredients make it a healthy chicken pita recipe packed with nutrients. Third, it takes only 55 minutes from start to finish, making it a quick chicken pita dinner option. Additionally, the dish is customizable; you can add your favorite vegetables or sauces. It’s also a family-friendly chicken pita dish that even picky eaters will enjoy. Lastly, the combination of spices and the herby ranch dressing creates a mouthwatering flavor profile that will leave you wanting more!

Ingredients for Sheet Pan Chicken Pitas

Gather these items:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups bell peppers, sliced (any color)
• 1 cup red onion, sliced
• 4 whole wheat pita breads
• 1 cup lettuce, shredded
• ½ cup cherry tomatoes, halved
• ½ cup herby ranch dressing (store-bought or homemade)

How to Make Sheet Pan Chicken Pitas Step-by-Step

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: In a bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly.
3. Step 3: Place the seasoned chicken breasts on one side of a large baking sheet.
4. Step 4: On the other side of the baking sheet, add the sliced bell peppers and red onion. Toss with a drizzle of olive oil and a pinch of salt.
5. Step 5: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Step 6: Once cooked, remove the baking sheet from the oven. Allow the chicken to rest for a few minutes, then slice it into strips.
7. Step 7: While the chicken rests, warm the pita breads in the oven for about 5 minutes.
8. Step 8: In each warm pita, layer shredded lettuce, sliced chicken, roasted vegetables, and cherry tomatoes.
9. Step 9: Top with a generous drizzle of herby ranch dressing.
10. Step 10: Enjoy your delicious sheet pan chicken pitas warm!

Pro Tips for the Perfect Sheet Pan Chicken Pitas

Keep these in mind:

• Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
• For extra flavor, marinate the chicken for a few hours before cooking.
• Customize your veggies based on what you have on hand for a personal touch.
• Remember to let the chicken rest before slicing to keep it juicy.

Best Ways to Serve Sheet Pan Chicken Pitas

Here are a few ideas to elevate your chicken pita pockets:
– Serve with a side of hummus and fresh veggies for a complete meal.
– Pair with a light salad or roasted potatoes for a balanced dinner.
– Try adding feta cheese or olives for a Mediterranean twist.

How to Store and Reheat Sheet Pan Chicken Pitas

For leftovers, store the chicken and veggies in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in the oven at 350°F until warmed through. This makes for an easy sheet pan dinner recipe for busy nights!

Frequently Asked Questions About Sheet Pan Chicken Pitas

What’s the secret to perfect Sheet Pan Chicken Pitas?

The secret lies in seasoning and roasting. Ensure your chicken is well-coated with spices and that you don’t overcrowd the baking sheet to allow even cooking.

Can I make Sheet Pan Chicken Pitas ahead of time?

Absolutely! You can prepare the chicken and veggies in advance, store them separately, and assemble the pitas when you’re ready to eat for a quick meal.

How do I avoid common mistakes with Sheet Pan Chicken Pitas?

Make sure to cut your veggies evenly for consistent cooking. Also, check the chicken with a thermometer to prevent overcooking and dryness.

Variations of Sheet Pan Chicken Pitas You Can Try

Here are a few delicious twists to consider:
– Swap chicken for turkey or tofu for a vegetarian option.
– Experiment with different sauces like tzatziki or salsa for unique flavors.
– Incorporate seasonal vegetables to keep the dish fresh and exciting.

Delicious Sheet Pan Chicken Pitas: 5-Star Recipe

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Sheet Pan Chicken Pitas with Herby Ranch is a flavorful and easy recipe that brings together tender chicken and fresh vegetables in a warm pita.

• Author: Lisa
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups bell peppers, sliced (any color)
• 1 cup red onion, sliced
• 4 whole wheat pita breads
• 1 cup lettuce, shredded
• ½ cup cherry tomatoes, halved
• ½ cup herby ranch dressing (store-bought or homemade)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly.
3. Place the seasoned chicken breasts on one side of a large baking sheet.
4. On the other side of the baking sheet, add the sliced bell peppers and red onion. Toss with a drizzle of olive oil and a pinch of salt.
5. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Once cooked, remove the baking sheet from the oven. Allow the chicken to rest for a few minutes, then slice it into strips.
7. While the chicken rests, warm the pita breads in the oven for about 5 minutes.
8. In each warm pita, layer shredded lettuce, sliced chicken, roasted vegetables, and cherry tomatoes.
9. Top with a generous drizzle of herby ranch dressing.
10. Enjoy your delicious sheet pan chicken pitas warm!

Notes

Nutrition

• Serving Size: 1 pita
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 70mg