Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a quick and delicious meal that combines tender roasted chicken strips and colorful bell peppers with a fresh, creamy homemade herby ranch sauce. Roasted on a single sheet pan for easy cleanup, these pitas are perfect for a healthy weeknight dinner or casual lunch, featuring vibrant veggies and flavorful seasonings inside soft pita bread pockets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
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 prepare for roasting the chicken and vegetables.
- Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell 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 everything together to coat evenly.
- Arrange on Sheet Pan: Spread the chicken and vegetables in a single, even layer on the sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through cooking. Roast until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Prepare Herby Ranch: While the chicken roasts, combine mayonnaise, sour cream or Greek yogurt, milk, chopped fresh parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar in a bowl. Whisk together until smooth.
- Adjust Seasoning: Taste the herby ranch dressing and adjust salt, pepper, or milk for desired consistency. Chill in the fridge until ready to serve.
- Warm Pitas: Optionally warm the pita breads by wrapping in foil and heating in the oven for 5 minutes to make them soft and pliable.
- Prepare Pitas: Slice each pita in half to create pockets or leave whole to fold later.
- Assemble Pitas: Stuff the warm pitas with shredded lettuce, roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Serve: Drizzle generously with the chilled herby ranch dressing and enjoy immediately.
Notes
- Using both chicken breasts or thighs works well depending on your preference; thighs yield juicier meat.
- Adjust chili flakes based on spice tolerance or omit for a milder flavor.
- Make the herby ranch a day ahead to allow flavors to meld and save time.
- Substitute Greek yogurt for sour cream to lower calories and add protein.
- Leftovers can be stored separately and reheated; avoid assembling pitas until ready to eat to prevent sogginess.
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, easy dinner, healthy pita recipe, Mediterranean chicken
