Why Make This Recipe
Sheet Pan Chicken Pitas are a fantastic choice for a quick and easy meal. This recipe combines juicy chicken with colorful vegetables, all cooked on one pan for easy cleanup. It’s perfect for busy weeknights when you want something delicious without spending too much time in the kitchen. Plus, the addition of fresh herbs and ranch dressing makes every bite taste fresh and flavorful.
How to Make Sheet Pan Chicken Pitas
Ingredients:
- Chicken breasts
- Pita bread
- Olive oil
- Salt
- Pepper
- Mixed vegetables (like bell peppers, onions, and zucchini)
- Ranch dressing
- Fresh herbs (such as parsley and dill)
- Lettuce
Directions:
- Preheat the oven to 400°F (200°C).
- On a sheet pan, toss chicken breasts and mixed vegetables with olive oil, salt, and pepper.
- Roast in the oven for 20-25 minutes until chicken is cooked through.
- In a bowl, mix ranch dressing with chopped fresh herbs to create the slaw.
- Once the chicken is done, slice and serve it in pita bread topped with the herby ranch slaw and lettuce.
How to Serve Sheet Pan Chicken Pitas
Serve the Sheet Pan Chicken Pitas warm, right out of the oven. You can add extra toppings like sliced tomatoes or cucumber for an added crunch. These pitas make a great lunch or dinner option and are perfect for family gatherings or a casual meal with friends.
How to Store Sheet Pan Chicken Pitas
If you have leftovers, store the chicken and vegetables separately from the pita bread. Place them in airtight containers and refrigerate for up to 3 days. When you are ready to eat, reheat the chicken and veggies in the microwave or oven. Fresh pita bread is best enjoyed right after cooking, but you can warm it up in a pan for a few seconds.
Tips to Make Sheet Pan Chicken Pitas
- Cut the chicken and vegetables into similar sizes to ensure even cooking.
- Don’t skip the fresh herbs in the ranch dressing; they add a lot of flavor.
- Feel free to mix and match vegetables based on what you have on hand or what’s in season.
- For a little extra flavor, marinate the chicken in olive oil and herbs for 30 minutes before cooking.
Variation
You can easily customize this recipe! Swap chicken for turkey or tofu for a vegetarian option. You can also change the veggies based on your preference or seasonality; try adding sweet potatoes or different types of squash.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but it may take longer to cook. Make sure it’s thoroughly cooked before serving.
What if I don’t have pita bread?
If you don’t have pita bread, you can serve the chicken and veggies over rice or in a tortilla.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and veggies ahead of time and store them in the fridge. Just roast them when you’re ready to serve.
Sheet Pan Chicken Pitas
Ingredients
For the Chicken and Vegetables
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Pepper Adjust to taste
- 4 cups Mixed vegetables (bell peppers, onions, zucchini) Chopped
For the Serving
- 4 pieces Pita bread Halved
- 1 cup Ranch dressing
- 1/4 cup Fresh herbs (parsley and dill) Chopped
- 2 cups Lettuce Shredded
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a sheet pan, toss chicken breasts and mixed vegetables with olive oil, salt, and pepper.
Cooking
- Roast in the oven for 20-25 minutes until chicken is cooked through.
Assembly
- In a bowl, mix ranch dressing with chopped fresh herbs to create the slaw.
- Once the chicken is done, slice and serve it in pita bread topped with the herby ranch slaw and lettuce.
