Sheet Pan Chicken Pitas
A quick and nutritious meal featuring juicy chicken and colorful bell peppers, perfect for busy families.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: High Protein
Ingredients
Scale
- 1 pound chicken breast
- 2 bell peppers (red, green, yellow)
- 2 tablespoons olive oil
- 1 teaspoon herbs (such as oregano, thyme, and parsley)
- ½ cup ranch dressing
- 4 pita breads
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the chicken breast and bell peppers into bite-sized pieces.
- Toss the chicken and bell peppers with olive oil, herbs, salt, and pepper in a bowl.
- Spread the mixture evenly on a sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Warm the pita bread in the oven during the last 5 minutes of cooking.
- Assemble the chicken and peppers in the pita bread, drizzled with herbed ranch dressing.
Notes
For added flavor, feel free to use different herbs or add feta cheese. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg