Description
This Sheet Pan Chicken Pitas with Herby Ranch is a quick and delicious meal perfect for busy weeknights. Juicy chicken strips and colorful bell peppers are roasted to perfection on a sheet pan, then wrapped in warm pita bread with crisp lettuce, fresh tomatoes, and a creamy, herby ranch dressing. Easy to prepare, packed with flavor, and customizable with optional toppings like feta and pickled onions, this recipe combines convenience with vibrant Mediterranean-inspired flavors.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon chili flakes (optional)
- Salt and pepper to taste
Herby Ranch Dressing
- 0.5 cup mayonnaise
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons milk
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh chives or green onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
To Serve
- 4 pieces pita bread, warmed if desired
- Shredded lettuce or mixed greens
- 1–2 slices tomato
- Optional toppings: crumbled feta, pickled onions, cucumber slices, hot sauce
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to ensure it’s ready for roasting the chicken and vegetables.
- Prepare Herby Ranch: In a bowl, whisk together the mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives or green onion, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper. Adjust seasonings to taste, cover, and chill in the fridge to let flavors meld.
- Season Chicken and Veggies: On a large sheet pan, add the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything well to coat evenly.
- Arrange for Roasting: Spread the chicken and vegetable mixture out on the sheet pan in a single layer to ensure even cooking.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, flipping the chicken and veggies halfway through to brown evenly. Cook until the chicken is fully cooked through and vegetables are tender.
- Assemble Pitas: Warm the pita breads if desired and slice in half or keep whole. Fill each pita with shredded lettuce or mixed greens, the warm roasted chicken and vegetables, and tomato slices. Drizzle generously with the chilled herby ranch dressing and add any optional toppings like crumbled feta or pickled onions.
Notes
- Using boneless, skinless chicken thighs will yield juicier meat, but breasts work well too.
- If you prefer a spicier dish, increase chili flakes or add hot sauce to the herby ranch.
- The herby ranch can be made ahead and stored refrigerated for up to 3 days.
- Feel free to add other vegetables like zucchini or mushrooms to the sheet pan.
- For a lighter option, substitute mayonnaise with more Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, Mediterranean chicken, easy dinner, weeknight meal, roasted vegetables, healthy chicken recipe
