Sheet Pan Chicken Pitas with Herby Ranch Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a vibrant and easy-to-make meal featuring tender roasted chicken strips and colorful bell peppers with red onions, all seasoned with a smoky, spiced blend. Served in warm pita pockets with a creamy, fresh herby ranch sauce, crisp lettuce, tomato slices, and optional toppings like feta and pickled onions, this recipe offers a perfect balance of savory flavors and fresh textures. Quick to prepare and ideal for weeknight dinners, it makes wholesome, flavorful eating effortless.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon chili flakes (optional)
- Salt and pepper to taste
Herby Ranch Sauce
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons milk
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill (or 1 teaspoon dried), chopped
- 1 tablespoon fresh chives or green onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
Assembly
- 4 pieces pita bread, warmed if desired
- Shredded lettuce or mixed greens
- 1–2 slices tomato
- Optional toppings: crumbled feta, pickled onions, cucumber slices, hot sauce
Instructions
- Preparation: Preheat your oven to 425°F (220°C). Prepare the chicken by cutting it into bite-sized strips. Slice the red and yellow bell peppers and the red onion into similar-sized strips for even roasting.
- Make the Herby Ranch Sauce: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper. Adjust the seasoning to taste, then chill in the refrigerator until ready to use. This sauce adds a creamy, tangy, and herbaceous flavor that complements the roasted chicken and veggies.
- Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced peppers, and red onion. Drizzle with olive oil and sprinkle the garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss well to coat everything evenly with oil and spices.
- Arrange and Roast: Spread the chicken and vegetable mixture out on the sheet pan in a single layer to ensure even cooking. Roast in the preheated oven for 20 to 25 minutes, flipping the chicken and veggies halfway through the cooking time, until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Assemble the Pitas: Warm the pita breads if desired and slice each in half (or keep whole). Fill each pita with a handful of shredded lettuce or mixed greens, a portion of the warm roasted chicken and vegetables, tomato slices, and drizzle generously with the chilled herby ranch sauce. Add any optional toppings like crumbled feta, pickled onions, cucumber slices, or hot sauce according to your preference.
- Serve and Enjoy: Serve the assembled pitas immediately while warm for the best texture and flavor balance.
Notes
- Chicken can be substituted with boneless skinless thighs for a more tender and juicy bite.
- Adjust chili flakes or hot sauce according to your heat preference.
- For a lighter ranch sauce, substitute sour cream with Greek yogurt.
- Leftovers can be stored separately and reheated; assemble pitas just before serving to keep bread from becoming soggy.
- Use gluten-free pita bread if gluten intolerance is a concern.
Keywords: sheet pan chicken pitas, herby ranch, roasted chicken, easy weeknight dinner, Mediterranean chicken, pita sandwich
