Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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; 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; 4 pitas (pocket or flatbread style); 1 cup shredded lettuce or greens; 1 tomato, sliced; Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Ingredients

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

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

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

Step 1: Preheat the oven to 425°F (220°C).

Step 2: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes if using, salt, and pepper.

Step 3: Spread the chicken and veggies out in a single layer on the pan to ensure even roasting.

Step 4: Roast in the preheated oven for 20–25 minutes, flipping everything halfway through, until the chicken is cooked through and the vegetables are tender.

Step 5: While the chicken roasts, prepare the herby ranch sauce by whisking together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl.

Step 6: Taste and adjust the seasoning as needed. Add more milk to thin the sauce to your desired consistency. Chill in the fridge until ready to serve.

Step 7: Warm the pitas by wrapping them in foil and heating in the oven for about 5 minutes or until soft and warm.

Step 8: Slice each pita in half to create pockets or leave whole for folding.

Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and vegetables, tomato slices, and any optional toppings you like.

Step 10: Drizzle generously with the herby ranch sauce before serving.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter herby ranch.

Add more chili flakes or a splash of hot sauce for extra heat.

Swap bell peppers for zucchini or mushrooms for a different veggie mix.

Make it vegetarian by roasting chickpeas instead of chicken.

Use whole wheat or gluten-free pita to suit dietary preferences.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great for this recipe and remain juicy and flavorful when roasted.

How can I make the herby ranch sauce dairy-free?

Substitute the mayonnaise with a vegan mayo and use a dairy-free yogurt alternative. Use almond or oat milk to thin the sauce instead of regular milk.