Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe combines juicy roasted chicken strips with vibrant bell peppers and onions, all roasted on a single pan for convenience. Served in warm pita bread with fresh greens, tomato slices, and a creamy, herb-packed ranch dressing, this meal is quick to prepare, flavorful, and perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Halal
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.
- Prepare Chicken and Veggies: On a large sheet pan, toss the bite-sized chicken strips, sliced bell peppers, and red onion with olive oil and all the seasonings—garlic powder, paprika, dried oregano, cumin, chili flakes, salt, and pepper—until everything is evenly coated.
- Spread on Pan: Spread the chicken and veggie mixture out in a single layer on the sheet pan, ensuring pieces are not overcrowded for even roasting.
- Roast: Roast in the preheated oven for 20 to 25 minutes. Flip the chicken and vegetables halfway through the cooking time to ensure even cooking. The chicken should be cooked through and the vegetables tender.
- Make Herby Ranch: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped 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 reach your desired consistency.
- Chill Dressing: Place the herby ranch dressing in the refrigerator to chill until you’re ready to assemble the pitas.
- 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 if using flatbread style to fold later.
- Assemble Pitas: Stuff the pitas with shredded lettuce or greens, the roasted chicken and vegetable mixture, tomato slices, and any optional toppings like feta cheese, pickled onions, cucumber, or a splash of hot sauce.
- Drizzle with Dressing: Generously drizzle the herby ranch dressing over the fillings inside each pita.
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- Adjust the amount of chili flakes depending on your spice preference, or omit for mild flavor.
- The herby ranch dressing can be made a day ahead for deeper flavor.
- Use Greek yogurt instead of sour cream for a healthier twist.
- Optional toppings like feta cheese and pickled onions add extra tang and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat chicken and veggies before assembling.
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted vegetables, easy dinner, Mediterranean chicken recipe
