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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced - 4 whole wheat pita breads - 1 cup baby spinach - 1/2 cup cucumber, diced - 1/2 cup cherry tomatoes, halved - 1/2 cup ranch dressing These ingredients create a balanced and flavorful dish. The chicken provides protein, while the fresh veggies add crunch and color. Whole wheat pita breads offer a hearty base, making each bite satisfying. - Fresh parsley, chopped for garnish - Additional veggies or toppings Feel free to get creative! Fresh parsley brightens the dish. You can also add more veggies or even cheese. It’s all about what you like. Enjoy mixing flavors and textures! {{ingredient_image_2}} 1. First, preheat your oven to 425°F (220°C). This step is crucial for roasting. 2. Line a baking sheet with parchment paper. This helps with easy cleanup. 3. Now, take the diced chicken and place it in a large mixing bowl. 4. Add one tablespoon of olive oil to the chicken, along with garlic powder, paprika, oregano, salt, and pepper. 5. Mix well until the chicken is fully coated in the seasoning. 6. Next, spread the seasoned chicken evenly on the baking sheet. 7. Slice the red and yellow bell peppers and red onion. Place them around the chicken on the sheet. 1. Put the sheet pan in the preheated oven. Roast for about 20-25 minutes. 2. Stir the chicken and vegetables halfway through cooking for even roasting. 3. Check that the chicken is fully cooked and the veggies are tender. 4. While the chicken cooks, warm the whole wheat pita breads. 5. You can warm them in a skillet over medium heat for 2-3 minutes. 6. Alternatively, warm them briefly in the oven until soft. 1. Allow the sheet pan to cool for a few minutes. This helps avoid burns during assembly. 2. Take one warm pita and add a handful of fresh baby spinach. 3. Next, scoop on a generous portion of the roasted chicken and vegetable mix. 4. Add diced cucumber and halved cherry tomatoes for freshness. 5. Drizzle ranch dressing over the filling. 6. Top with freshly chopped parsley for added flavor and color. 7. Serve the chicken pitas warm for the best taste! To roast chicken and veggies well, set your oven to 425°F (220°C). This hot temperature helps them cook fast. Roast for about 20-25 minutes. The chicken should be no longer pink. Stir the mix halfway through. This step makes sure all pieces cook evenly. Marinating chicken adds depth. You can use yogurt or lemon juice for a tasty twist. If you want to change the taste, try different spices. Cajun seasoning or Italian herbs work great too. They can give your dish a whole new vibe. Serve your pitas on a colorful platter. This makes the meal eye-catching. Add a bowl of ranch dressing on the side for dipping. For extra color, sprinkle fresh parsley on top. You can also serve some carrot sticks or celery on the side. They add a nice crunch and freshness. Pro Tips Marinate for Extra Flavor: If time allows, marinate the diced chicken in the olive oil, garlic powder, paprika, and oregano for at least 30 minutes before cooking to enhance the flavor. Vegetable Variety: Feel free to add other seasonal vegetables like zucchini or asparagus to the sheet pan for added nutrition and flavor. Ranch Dressing Alternatives: Experiment with different dressings such as tzatziki or a yogurt-based dressing for a refreshing twist on flavor. Meal Prep Friendly: This recipe is excellent for meal prep; simply store the chicken and vegetables in airtight containers for up to 4 days in the fridge. {{image_4}} You can easily change up the protein in these pitas. Instead of chicken, try turkey. Turkey breast works well with the same seasonings. If you prefer plant-based options, tofu is great too. Just press it to remove water, then cube it. Marinate it in the same spices for extra flavor. This makes the dish lighter and more versatile. Ranch dressing is a classic choice, but you can mix it up. If you want a homemade ranch, combine Greek yogurt, garlic powder, and dill. This gives a fresh taste. You can also try other dressings like tzatziki or a spicy sriracha mayo. Each option can change the flavor profile, so feel free to explore! Adding spices can heat things up. Consider red pepper flakes for a kick. If you like herbs, try fresh basil or cilantro. These herbs bring a different taste and aroma to the pitas. You can also experiment with lemon zest for brightness. Mixing these flavors can create exciting new twists on your chicken pitas. To keep your tasty chicken pitas fresh, use airtight containers. Glass or plastic containers work well. Let the pitas cool down before sealing them. Store them in the fridge for up to three days. If you want to keep them longer, freeze the filling and pitas separately. This way, they stay fresh for about three months. For the best taste, reheat the filling in a skillet over medium heat. Stir it often until it's hot. You can also use the microwave. Just heat it in short bursts, stirring in between. For the pitas, warm them in a dry skillet for about one minute on each side. This keeps them soft. Enjoy your meal warm to keep the flavor strong. You can use many tasty alternatives. Try Greek yogurt mixed with herbs. This makes a creamy dip without ranch. You can also try hummus or tzatziki for a fresh twist. A vinaigrette adds a zesty flavor. Each option changes the taste, so pick what you love! Yes, you can prepare this dish in advance. Cook the chicken and veggies and store them in the fridge. This keeps them fresh for up to three days. Warm them up before serving. You can also pack the pitas separately to keep them soft. This makes meal prep easy! You can easily swap veggies for your favorites. Try zucchini, broccoli, or asparagus for fun flavors. Seasonal veggies like squash or carrots can add color, too. Be creative! You can even add corn or snap peas for crunch. The choice is yours! This blog post covers how to make tasty sheet pan chicken pitas. You learned about key ingredients like chicken, fresh veggies, and pita breads. I shared easy steps for cooking and assembling your pitas. We also discussed tips for perfecting the dish and creative variations. For the best results, choose fresh ingredients and try different flavors. With a bit of practice, you can make this meal a family favorite. Enjoy creating your delicious pitas!

Sheet Pan Chicken Pitas with Ranch

A delicious and easy recipe for chicken pitas filled with roasted vegetables and ranch dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 1 piece red onion, sliced
  • 4 pieces whole wheat pita breads
  • 1 cup baby spinach
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup ranch dressing
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
  • In a large mixing bowl, add the diced chicken along with the olive oil, garlic powder, paprika, dried oregano, salt, and freshly ground black pepper. Toss the chicken pieces until they are thoroughly coated with the seasoning mix.
  • Transfer the seasoned chicken onto the prepared sheet pan, spreading it out in an even layer. Arrange the sliced red and yellow bell peppers and the red onion around the chicken, ensuring they are evenly distributed.
  • Place the sheet pan in the preheated oven and roast for approximately 20-25 minutes, or until the chicken is fully cooked and no longer pink in the center, and the vegetables are tender. Be sure to stir the mix once halfway through to promote even cooking.
  • While the chicken and vegetables are roasting, warm the whole wheat pita breads. You can do this by placing them in a dry skillet over medium heat for 2-3 minutes on each side or by briefly warming them in the oven until soft.
  • Once the chicken and vegetables are out of the oven, allow the sheet pan to cool for a few minutes to prevent burns when assembling the pitas.
  • To build each pita, take one warm pita and fill it with a handful of fresh baby spinach. Add a generous scoop of the roasted chicken and vegetable mixture, followed by diced cucumber and halved cherry tomatoes for a burst of freshness.
  • Drizzle a generous amount of ranch dressing over the assembled filling and top with a sprinkle of freshly chopped parsley for color and flavor.
  • Serve your delicious chicken pitas immediately while they are warm for the best taste experience.

Notes

Serve on a colorful platter with extra ranch dressing on the side for dipping and garnish with sprigs of parsley for a vibrant look!
Keyword chicken, easy dinner, pitas, ranch dressing, sheet pan