Sheet Pan Chicken Pitas with Herby Ranch
Sheet Pan Chicken Pitas are made with roasted chicken, vegetables, and creamy herby ranch.Everything cooks on one pan for easy cleanup.Ready in just 40 minutes and perfect for busy weeknights.
Ingredients
For the chicken and vegetables
- 1.5 pounds boneless skinless chicken breasts or thighs
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon chili flakes
- Salt and pepper to taste
For the Herby Ranch
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons milk
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 tablespoon fresh chives or green onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
For assembly
- 4 pitas
- Shredded lettuce or mixed greens
- Tomato slices
- Optional toppings: feta pickled onions, cucumber, hot sauce
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together all herby ranch ingredients until smooth. Chill in the refrigerator.
- On a large sheet pan, combine chicken strips, sliced peppers, and onion.
- Drizzle with olive oil and season with garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper. Toss well.
- Spread everything in a single layer.
- Roast for 20–25 minutes, flipping halfway, until the chicken is fully cooked and vegetables are tender.
- Warm the pitas.
- Assemble the Sheet Pan Chicken Pitas with Herby Ranch by filling each pita with lettuce, chicken, vegetables, tomatoes, and a generous drizzle of sauce.
Notes
- You can substitute chicken thighs for extra juiciness
- Try adding olives or hummus for more Mediterranean flavor
- Great served with fries or a side salad