Sheet Pan Chicken Pitas with Herby Ranch Recipe
A vibrant and flavorful sheet pan chicken pita recipe featuring tender roasted chicken and colorful bell peppers, complemented by a creamy and herby homemade ranch sauce. Perfect for a quick, healthy, and satisfying meal that combines Mediterranean-inspired flavors with ease of preparation.
- 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 the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes, salt, and pepper. Toss everything together to coat evenly.
- Arrange in Single Layer: Spread the chicken and vegetable mixture out evenly on the sheet pan in a single layer to ensure even roasting.
- Roast the Mixture: Place the sheet pan in the preheated oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through the cooking time to promote even cooking. Roast until the chicken is cooked through and the vegetables are tender.
- Prepare Herby Ranch: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste and add more milk if needed to reach desired consistency. Chill in the fridge until ready to use.
- Warm the Pitas: Optional step: Wrap pitas in foil and warm them in the oven for about 5 minutes to make them more pliable and tasty.
- Prep the Pitas: Slice each pita in half to create pockets or leave whole to fold later.
- Assemble the Pitas: Stuff each pita with shredded lettuce or greens, the roasted chicken and veggies, and tomato slices. Add any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce as desired.
- Drizzle with Herby Ranch: Generously drizzle the cooled herby ranch sauce over the stuffed pitas just before serving for a fresh and creamy finish.
Notes
- Chicken breasts or thighs can be used; thighs will be juicier, breasts leaner.
- Chili flakes are optional and can be omitted or adjusted based on heat preference.
- Mayonnaise and sour cream can be swapped for Greek yogurt for a tangier, lighter ranch.
- The herby ranch can be made a day ahead to allow flavors to meld.
- For gluten-free option, substitute pitas with gluten-free flatbreads or wraps.
- Warm pitas improve folding and flavor but can be skipped if preferred.
- Customize toppings according to your taste preferences or what you have on hand.
Keywords: sheet pan chicken, chicken pitas, herby ranch, sheet pan dinner, Mediterranean chicken, easy chicken recipe, roasted vegetables, homemade ranch dressing
