Sheet Pan Chicken Pitas
A simple, satisfying meal combining juicy chicken with fresh vegetables, all wrapped in warm pita bread.
Ingredients
For the Chicken and Vegetables
- 4 pieces Chicken breasts lean protein
- 4 pieces Pita bread soft and chewy
- 1/2 cup Ranch dressing creamy flavor
- 2 cups Mixed greens fresh texture
- 1 cup Cabbage shredded, crunchy texture
- 1 cup Carrots shredded, slightly sweet
- 2 tablespoons Olive oil moisture and flavor
- 1 teaspoon Salt enhances flavor
- 1/2 teaspoon Pepper adds mild heat
- to taste Herbs (like dill or parsley) aromatic flavor
Instructions
Preparation
- Start by preheating your oven to 400°F (200°C).
- Prepare your baking sheet by lightly coating it with olive oil.
- In a mixing bowl, combine chicken breasts with olive oil, salt, pepper, and herbs.
- Arrange seasoned chicken breasts on one side of the baking sheet.
- Add shredded cabbage and carrots to the other side of the baking sheet.
Cooking
- Roast in the preheated oven until chicken is cooked through and vegetables are tender (about 25-30 minutes).
- Let the chicken rest for a few minutes after removing from the oven.
Assembly
- Slice rested chicken into strips or cubes.
- Assemble pitas with a layer of mixed greens, followed by roasted chicken and a spoonful of ranch dressing.
Notes
Consider adding other vegetables like bell peppers or zucchini. Serve with extra ranch dressing for dipping.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 600mgFiber: 6gSugar: 4g
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