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- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - 1 red onion, sliced - 4 whole wheat pita breads - ½ cup ranch dressing - Fresh parsley, chopped for garnish The main ingredients in this recipe create a tasty meal. The chicken provides protein and a satisfying texture. The spices like garlic powder and paprika add warmth and flavor. The fresh vegetables, such as cherry tomatoes and bell peppers, bring brightness and crunch. Whole wheat pita breads give a hearty base for the filling. Finally, ranch dressing ties everything together with creaminess. - Baking Sheet - Mixing Bowl - Measuring Spoons You need some simple tools for this recipe. A baking sheet helps cook the chicken and veggies evenly. A mixing bowl is needed to combine the marinade and coat the chicken. Measuring spoons ensure you use the right amount of spices for perfect flavor. With these tools, you can create a great meal with ease! {{ingredient_image_1}} Mixing the spices Start by gathering your spices. In a large bowl, mix 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of onion powder, and 1 teaspoon of dried oregano. Add salt and pepper to taste. This blend gives the chicken a rich flavor. Marinating the chicken Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces. Place them in the bowl with your spice mix. Toss the chicken well until every piece is coated. Let it sit for a few minutes. This helps the flavors soak in. Arrangement on the baking sheet Preheat your oven to 425°F (220°C). Take a baking sheet and spread the marinated chicken pieces evenly. Add 1 cup of halved cherry tomatoes, 1 sliced bell pepper, and 1 sliced red onion. Make sure everything lays flat. This helps it cook evenly. Cooking time and temperature Bake the pan in the preheated oven for 20-25 minutes. Stir the mixture halfway through. This ensures all pieces cook well. You’ll know it’s done when the chicken is fully cooked and the veggies are tender. Warming the pita breads While the chicken and veggies bake, warm 4 whole wheat pita breads. You can use a toaster or microwave for a few seconds. Warm pitas are soft and easy to fill. Adding the chicken and vegetables Once out of the oven, let the chicken and veggies cool for a couple of minutes. Open each pita and fill it with a generous amount of the chicken and vegetable mixture. Drizzle with ranch dressing and sprinkle fresh chopped parsley on top. Enjoy every bite of your savory delight! For the best flavor, marinate your chicken for at least 30 minutes. If you have time, a few hours works even better. The longer it sits, the richer the taste. You can also change the spices to match your taste. If you like heat, add some cayenne pepper or chili powder. If you prefer milder flavors, skip the heat. Set your oven to 425°F (220°C) for perfect baking. This heat crisps the chicken and softens the veggies. Place everything in a single layer on the baking sheet. This step helps everything cook evenly. Stir the mixture halfway through baking. This ensures even cooking and browning for all the ingredients. These pitas pair well with a simple side salad or some crunchy carrot sticks. You can also add a side of Greek yogurt for a cool dip. For garnishing, sprinkle some fresh parsley on top for color and flavor. A squeeze of lemon adds brightness, too. Enjoy your meal with friends or family for a delightful experience! Pro Tips Use Fresh Herbs: Fresh parsley can elevate the flavors; consider adding other herbs like cilantro or dill for extra freshness. Marinate Longer: For deeper flavor, let the chicken marinate for at least 30 minutes or even overnight in the refrigerator. Customize Vegetables: You can swap out the cherry tomatoes, bell pepper, and red onion for other seasonal vegetables like zucchini or asparagus. Serve with Sides: Pair these pitas with a simple side salad or roasted potatoes for a complete meal. {{image_2}} You can switch the chicken for turkey or tofu. Turkey offers a lean option. It keeps the dish light and tasty. Tofu is great for a plant-based meal. Use firm tofu for the best texture. Marinate it just like you would chicken. This adds flavor and helps it absorb the spices. Feel free to add more veggies to your pitas. Zucchini, mushrooms, or broccoli work well. You can even toss in some spinach for added green. Just remember to cut them small. This way, they cook well with the chicken and save time. Try different dressings instead of ranch. A yogurt-based sauce can add creaminess without extra calories. You can also use hummus for a Mediterranean twist. Don't shy away from experimenting with spices! Add cumin or chili powder for a kick. These small changes can make a big difference in taste. To keep your sheet pan chicken pitas fresh, store them properly. First, let the leftovers cool down. Then, place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them longer, freezing is a good option. Wrap each pita separately in plastic wrap or foil. Then, place them in a freezer-safe bag. They can last up to three months in the freezer without losing flavor. Reheating your chicken pitas can be easy. To keep the texture nice, I suggest using the oven. Preheat your oven to 350°F (175°C). Place the pitas on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method helps keep the pita soft and the chicken juicy. If you're in a hurry, the microwave works too. Place a pita on a microwave-safe plate. Heat it for about 30 seconds to 1 minute. However, be careful; microwaving can make the pita chewy. For the best taste, the oven is always my top choice. Yes, you can use frozen chicken. However, you must thaw it first. To thaw, place the chicken in the fridge overnight. If you're short on time, submerge it in cold water for about an hour. After thawing, cut the chicken into 1-inch pieces. Then, follow the marinade and baking steps as usual. This method keeps your chicken tender and juicy. These chicken pitas pair well with many sides. Consider serving them with a fresh salad. A simple cucumber and tomato salad works great. You can also add crispy sweet potato fries or roasted veggies. For a fun twist, try a side of hummus and pita chips. These options will complete your meal and add different textures. To make these pitas gluten-free, choose gluten-free pita bread. Many brands offer tasty options. Check the label to ensure they are certified gluten-free. You can also serve the chicken and veggies in lettuce wraps. This swap gives you a crunchy, fresh alternative. Just make sure your ranch dressing is gluten-free as well. This blog post covered a tasty sheet pan chicken pita recipe. You learned about the main ingredients, recommended tools, and step-by-step instructions. I shared tips to perfect your marinade and cooking. Variations let you swap proteins and add veggies. Storing leftovers and reheating methods can keep your meal fresh. Cooking can be fun and easy. Enjoy making these pitas and happy cooking!

Zesty Sheet Pan Chicken Pitas with Creamy Ranch

A delicious and easy recipe for chicken pitas loaded with zesty flavors and creamy ranch dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 whole bell pepper, sliced (any color)
  • 1 whole red onion, sliced
  • 4 whole whole wheat pita breads
  • 0.5 cup ranch dressing
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, mix the olive oil, garlic powder, paprika, onion powder, dried oregano, salt, and pepper to create a marinade.
  • Add the chicken pieces to the marinade, tossing until evenly coated.
  • On a baking sheet, spread the marinated chicken pieces, cherry tomatoes, bell pepper slices, and red onion slices in a single layer.
  • Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender. Stir halfway through for even cooking.
  • While the chicken and vegetables are baking, warm the pita breads in a toaster or microwave for a few seconds.
  • Once out of the oven, let the chicken and veggies cool for a couple of minutes.
  • To assemble the pitas, place a generous portion of the chicken and vegetable mixture in each pita. Drizzle with ranch dressing and sprinkle with fresh parsley.
  • Serve immediately, enjoying the best of textures and flavors with every bite!

Notes

For extra flavor, marinate the chicken for a few hours before cooking.
Keyword chicken, pitas, ranch dressing, sheet pan