Description
Enjoy savory chicken pitas roasted on a sheet pan drizzled with herby ranch A quick delicious meal option for any weeknight dinner 155 chars
1.5 lbs of boneless chicken thighs
2 cups of sliced bell peppers (mixed colors)
1 medium red onion, sliced
3 tablespoons of olive oil
1 teaspoon of garlic powder
1 teaspoon of ground cumin
Salt and pepper to taste
4 whole pita breads
1 cup of Greek yogurt
1/4 cup of chopped fresh herbs (parsley, dill, and chives)
Preheat your oven to 425°F (220°C) and place boneless chicken thighs in a large mixing bowl.
Add sliced bell peppers and red onion along with olive oil, garlic powder, cumin, salt, and pepper. Toss well until coated.
Transfer the mixture onto a large sheet pan and roast in the preheated oven for 20 minutes.
Mix 1 cup of Greek yogurt with chopped herbs in a bowl, adding salt and pepper to taste. Set apart in the refrigerator.
Once chicken and veggies are done, remove from the oven and cool slightly. Split open pita breads and fill with the roasted mixture and herby ranch.
Garnish with extra herbs if desired and serve warm.
Notes
A quick and nutritious recipe for Sheet Pan Chicken Pitas With Herby Ranch that simplifies weeknight cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
Keywords: Sheet Pan Chicken, Chicken Pitas, Herby Ranch, Easy Dinner Recipes, Family Meal
