Sheet Pan Chicken Pitas with Herby Ranch Recipe
Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal featuring juicy roasted chicken and vibrant bell peppers, all seasoned perfectly and served in warm pita bread pockets. This recipe combines easy sheet pan roasting with a creamy, herby ranch sauce made from fresh herbs and tangy Greek yogurt or sour cream, making it a wholesome and delicious weeknight dinner or casual lunch option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
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 get ready for roasting the chicken and vegetables.
- Toss Chicken and Veggies: On a large sheet pan, combine the bite-sized chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything well to evenly coat.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single layer on the sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the oven and roast for 20 to 25 minutes, flipping the ingredients halfway through cooking. The chicken should be cooked completely and the vegetables tender.
- 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 seasoning to taste and add milk to achieve desired consistency. Chill in the fridge until ready to serve.
- Warm Pitas: Optionally, warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes.
- Prepare Pitas: Slice each pita in half to create pockets or leave whole and fold to hold the fillings.
- Assemble Pitas: Stuff the pitas with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings such as feta cheese, pickled onions, cucumber, or hot sauce.
- Serve: Drizzle herby ranch generously over the fillings and serve immediately for a fresh, vibrant meal.
Notes
- You can swap chicken breasts with thighs for juicier results.
- Adjust chili flakes to control the spice level.
- The herby ranch sauce can be made ahead and kept refrigerated for up to 3 days.
- Feel free to add your favorite veggies for roasting or toppings for more variety.
- Use gluten-free pitas to make this recipe gluten free.
Keywords: sheet pan dinner, chicken pitas, roasted chicken, herby ranch, easy weeknight meal, Mediterranean chicken
