Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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; 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; 4 pitas (pocket or flatbread style); 1 cup shredded lettuce or greens; 1 tomato, sliced; Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

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Introduction

Sheet Pan Chicken Pitas with Herby Ranch are an easy and flavorful meal perfect for busy weeknights. Juicy roasted chicken and vegetables pair beautifully with a creamy, herb-packed ranch sauce for a delicious handheld dinner.

Two flatbreads sit side by side on a white plate with a white marbled texture background; each flatbread has a toasted, golden-brown surface. On top, there is a layer of shredded light green lettuce mixed with thin slices of purple onion. Over the greens, there are thick pieces of grilled chicken with a golden, slightly charred, and glazed look. White sauce with green herbs is drizzled generously over the chicken and vegetables. To the top left of the plate, there is a small white bowl filled with more of the white green herbal sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: Preheat the oven to 425°F (220°C).
Step 2: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes if using, salt, and pepper.
Step 3: Spread the chicken and vegetables out in a single layer on the sheet pan.
Step 4: Roast for 20–25 minutes, flipping everything halfway through, until the chicken is cooked through and the vegetables are tender.
Step 5: While the chicken is roasting, whisk together the mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper in a bowl.
Step 6: Taste the herby ranch sauce and adjust seasoning or milk to reach your desired consistency. Chill in the refrigerator until ready to use.
Step 7: Optionally warm the pitas by wrapping them in foil and heating in the oven for 5 minutes.
Step 8: Slice each pita in half to create pockets or leave whole and fold as preferred.
Step 9: Stuff the pitas with shredded lettuce or greens, the roasted chicken and vegetables, sliced tomato, and any optional toppings like feta, pickled onions, cucumber, or hot sauce.
Step 10: Drizzle generously with the herby ranch sauce and serve immediately.

Tips & Variations

Use Greek yogurt instead of sour cream for a tangier, lighter ranch sauce.
Add a squeeze of fresh lemon juice to the chicken mixture before roasting for extra brightness.
Swap bell peppers for zucchini or mushrooms to change up the veggies.
Make it dairy-free by substituting the ranch with a cashew-based sauce or a simple tahini drizzle.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separate for up to 4 days. Reheat the chicken and veggies in the oven or microwave before assembling. Pitas are best eaten fresh but can be wrapped and stored at room temperature for a day.

How to Serve

Six chicken pita sandwiches are packed closely together on a white marbled surface. Each pita acts as a soft, light beige pocket holding three main layers: the bottom layer is shredded green lettuce, middle layer consists of several golden brown, slightly charred grilled chicken pieces with a textured surface, and the top layer is a light greenish-white creamy sauce with tiny green herb bits drizzled over the chicken. Some sandwiches have small red cherry tomato halves peek through the lettuce. The overall look is fresh, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

For best results, use fresh chicken. If using frozen, thaw completely before cutting and roasting to ensure even cooking.

How can I make the herby ranch sauce ahead of time?

The herby ranch sauce can be made 1–2 days in advance. Keep it refrigerated in a sealed container and stir well before using.