Description
In a busy weeknight, this Sheet Pan Chicken Pitas with Herby Ranch brings crispy roasted chicken and veggies together with a creamy herby ranch for a delicious, hassle-free dinner.
Ingredients
- 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
- 1/2 tsp cumin
- 1/2 tsp chili flakes (optional)
- Salt and pepper, to taste
- For the Herby Ranch:
- 1/2 cup mayonnaise
- 1/2 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)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings. Spread in a single layer.
- Roast 20–25 minutes, flipping halfway, until chicken is cooked and veggies are tender.
- While chicken roasts, whisk together all herby ranch ingredients. Adjust seasoning and add milk for desired consistency. Chill until ready.
- Warm pitas (optional: wrap in foil, 5 minutes in oven). Slice to make pockets or fold.
- Stuff pitas with lettuce, chicken + veggies, tomato, optional toppings, and drizzle herby ranch.
Notes
- Meal prep: store chicken/veggie mix and sauce separately up to 4 days.
- Make spicy: add hot sauce or red pepper to ranch or chicken.
- No pita? Serve over rice or salad greens.
- Shortcut: use rotisserie chicken and toss with spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake, Roast
- Cuisine: American