Sheet Pan Chicken Pitas
Juicy chicken combined with colorful vegetables, all roasted on one pan for a quick and easy meal.
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.
Notes
Store leftovers in airtight containers; refrigerate for up to 3 days. Reheat chicken and veggies before serving. Fresh pita bread is best enjoyed right after cooking.