Sheet Pan Chicken Pitas with Herby Ranch Recipe
This Sheet Pan Chicken Pitas with Herby Ranch recipe combines tender roasted chicken and vibrant bell peppers, all seasoned with a blend of spices and roasted to perfection on a single sheet pan. Served inside warm pitas with fresh lettuce, tomato, and a creamy, flavorful herby ranch dressing, this meal is a quick, healthy, and delicious option perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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 ensure a hot environment for roasting the chicken and vegetables evenly.
- Prepare Chicken and Veggies: In a large bowl or directly on a sheet pan, toss 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, and salt and pepper to taste until everything is evenly coated.
- Arrange on Sheet Pan: Spread the seasoned chicken and vegetable mixture out on a large sheet pan in a single layer to promote even roasting and browning.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, flipping the chicken and veggies halfway through the cooking time. Roast until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Make Herby Ranch: While the chicken and vegetables roast, combine mayonnaise, sour cream or Greek yogurt, milk, chopped fresh parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar in a bowl. Mix well and season with salt and pepper to taste. Adjust the consistency by adding more milk if necessary.
- Chill Ranch: Place the prepared herby ranch dressing in the refrigerator to chill and let the flavors meld until ready to serve.
- Warm Pitas: Optional but recommended: wrap the pitas in foil and warm them in the oven for about 5 minutes to make them pliable and enhance flavor.
- Assemble Pitas: Slice each pita in half if using pocket-style to create pockets or leave them whole and fold. Fill each pita with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Serve: Drizzle each stuffed pita generously with the chilled herby ranch dressing and serve immediately for the best texture and taste.
Notes
- For a healthier ranch dressing alternative, use Greek yogurt instead of sour cream.
- Chicken thighs can be used instead of breasts for more juiciness and flavor.
- Adjust chili flakes to control the spiciness level.
- The sheet pan and roasting method make cleanup easy and the meal quick to prepare.
- Pitas can be warmed on a skillet or microwave if an oven is not available.
- Feel free to customize toppings to your preference, such as adding avocado or olives.
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, Mediterranean recipes, easy dinner, weeknight meal
