In a large bowl, combine the chicken cubes with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper. Mix well to ensure the chicken is evenly coated.
1.5 lbs boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, to taste Salt and pepper
In another large bowl, toss the sliced bell peppers, red onion, and zucchini with olive oil, salt, and pepper.
1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 zucchini, 1 tbsp olive oil, to taste Salt and pepper
Spread the vegetables in a single layer on a large baking sheet. Place the seasoned chicken cubes evenly over the vegetables.
Preheat your oven to 400°F (200°C). Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken and vegetables are baking, prepare the herby ranch dressing. In a small bowl, combine the Greek yogurt, fresh dill, fresh parsley, lemon juice, minced garlic, salt, and pepper. Stir until well combined.
1 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 clove garlic, to taste Salt and pepper
Warm the pita breads in a dry skillet or toaster until they are soft and pliable.
6 pita breads
Fill each pita bread with the baked chicken and vegetable mixture. Drizzle generously with the herby ranch dressing.
1 cup plain Greek yogurt, 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 clove garlic, to taste Salt and pepper
Add your desired toppings like crumbled feta cheese, chopped tomatoes, or cucumber. Serve immediately and enjoy your delicious Sheet Pan Chicken Pitas Herby Ranch!
crumbled feta cheese, chopped tomatoes, cucumber
