Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch is a simple, flavorful recipe perfect for a quick weeknight dinner. Tender chicken strips are roasted with vibrant bell peppers and red onion on a single sheet pan, seasoned with a blend of garlic, paprika, and herbs. Paired with a creamy, tangy herby ranch sauce made from mayonnaise, sour cream, and fresh herbs, all tucked into warm pita pockets with fresh lettuce and tomato for a deliciously satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Chicken + Veggies:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
For the Herby Ranch:
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tbsp milk (to thin)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh chives, chopped (or green onion)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice or vinegar
- Salt and pepper, to taste
For Assembly:
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and vegetables evenly.
- Prepare Chicken and Veggies: On a large sheet pan, combine the bite-sized chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss until all ingredients are evenly coated with the oil and seasonings.
- Arrange on Sheet Pan: Spread the chicken and veggies out in a single layer on the sheet pan. This helps them roast properly, allowing the chicken to cook through and the vegetables to become tender.
- Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping the ingredients halfway through the cooking time to ensure even browning and cooking. The chicken should be cooked through and the vegetables tender but still slightly crisp.
- Make Herby Ranch: While the chicken is roasting, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust the seasoning to taste and add more milk if a thinner consistency is desired. Chill in the refrigerator until ready to serve.
- Warm Pitas: Optionally, warm the pitas by wrapping them in foil and placing them in the oven for about 5 minutes to make them soft and pliable.
- Assemble Pitas: Slice each pita in half to create pockets, or leave them whole and fold. Stuff with shredded lettuce or greens, the roasted chicken and vegetables, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumbers, or hot sauce.
- Drizzle and Serve: Generously drizzle the herby ranch over the stuffed pitas. Serve immediately while warm and enjoy a delicious, wholesome meal.
Notes
- If you prefer a spicier dish, increase the chili flakes or add a splash of hot sauce in the herby ranch.
- You can substitute the chicken breasts or thighs with turkey or tofu for variation.
- The herby ranch can be made ahead and refrigerated for up to 3 days.
- Use whole wheat or gluten-free pita bread to adapt for dietary preferences.
- Roast the vegetables separately if you prefer them softer or more caramelized.
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, quick dinner, pita sandwiches, healthy chicken recipe
