Sheet Pan Chicken Pitas
Easy and customizable sheet pan chicken pitas filled with roasted chicken and fresh veggies, perfect for busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Ingredients
- 4 chicken thighs
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1/2 cup ranch dressing
- 2 whole wheat pita breads
- Fresh herbs (optional, for garnish)
- Crumbled feta (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Marinate the chicken thighs with ranch dressing for at least 15 minutes.
- Chop the bell peppers and red onion.
- Spread the chicken and vegetables onto a sheet pan, making sure to space them out.
- Roast in the oven for 25–30 minutes or until chicken is cooked through and vegetables are caramelized.
- Serve in warm pita bread and top with extra ranch, herbs, and feta if desired.
Notes
Let the chicken rest for a few minutes after roasting for juiciness. Store leftovers in an airtight container for up to four days.