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 make for a simple, flavorful weeknight dinner that comes together quickly. Roasted chicken and veggies pair perfectly with a creamy, fresh herby ranch sauce, all tucked into warm pita bread. This meal is versatile, colorful, and delicious.

Two pita sandwiches sit on brown parchment paper on a white marbled surface, each filled with three main layers: the bottom layer shows slices of green avocado, the middle layer contains glossy, golden-brown fried chicken pieces coated in a shiny sauce, and the top layer consists of creamy coleslaw made of thin white cabbage strips with green herbs. The pita bread is lightly toasted with a soft brown and slightly speckled texture. To the side, a white bowl holds extra coleslaw with the same creamy, herb-speckled cabbage mix, and a small glass jar with green herbs is partially visible in the corner. 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
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

Instructions

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

Tips & Variations

Use Greek yogurt instead of sour cream in the ranch for a lighter sauce with a tangy flavor.
Substitute chicken thighs for breasts for juicier meat with more flavor.
Add other vegetables like zucchini or mushrooms to the sheet pan for variety.
For a spicier kick, include more chili flakes or add a dash of hot sauce to the herby ranch.
Use whole wheat or flavored pitas for a different texture and taste.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch dressing in a sealed jar or container, chilled and separate from the chicken to maintain freshness. Reheat the chicken and vegetables in the oven or microwave until warmed through. Assemble the pitas fresh to prevent sogginess.

How to Serve

Two pita pockets are filled with layers of food, placed on crumpled brown paper over a white marbled surface. Each pita bread has a light brown, slightly toasted texture with some darker spots. Inside, the first layer consists of green avocado slices at the bottom and bright orange-glazed crispy chicken pieces with a shiny surface. The top layer is a creamy coleslaw made of shredded white cabbage mixed with green herbs, with a smooth, slightly thick dressing visible. Next to the pitas, there is a small white bowl filled with the same creamy coleslaw, showing its fresh and slightly chunky texture. On the side, a glass jar contains some fresh green herbs. 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?

It’s best to use thawed chicken for even cooking. If using frozen chicken, fully thaw it beforehand to ensure it cooks properly and safely.

What can I substitute for pitas if I don’t have any?

You can use flatbreads, wraps, or even serve the chicken and veggies over rice or salad greens instead of pita bread.