Description
This Sheet Pan Chicken Pitas recipe is a quick and flavorful meal featuring tender roasted chicken and colorful veggies seasoned with garlic, paprika, and herbs. Paired with a creamy herby ranch sauce made from mayonnaise, sour cream, and fresh herbs, these pitas are perfect for a satisfying lunch or dinner. Easy to prepare on a single sheet pan, this recipe combines convenience with vibrant flavors, making it an ideal weeknight dinner.
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. Set your oven to 425°F (220°C) and allow it to fully preheat to ensure the chicken and vegetables roast evenly.
- Prepare the chicken and veggies. On a large sheet pan, combine the bite-sized chicken strips, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything thoroughly to coat evenly with the oil and seasonings.
- Arrange in a single layer. Spread the chicken and vegetable mixture out evenly on the sheet pan so that everything is in a single layer, which will help them roast properly and develop nice caramelization.
- Roast the mixture. Place the sheet pan in the oven and roast for 20–25 minutes. Flip the chicken and vegetables halfway through cooking to ensure even browning and that the chicken is cooked through and the veggies become tender.
- Make the herby ranch sauce. While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust seasoning by tasting and add extra milk if you want a thinner consistency. Chill this sauce in the fridge until ready to use.
- Warm the pitas. Optionally, wrap the pitas in foil and warm them in the oven for about 5 minutes to make them soft and easier to stuff.
- Assemble the pitas. Slice each pita in half to create pockets or leave whole and fold. Fill them with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Serve with herby ranch. Drizzle the stuffed pitas generously with the chilled herby ranch sauce and enjoy immediately for a delicious, balanced meal.
Notes
- Use chicken thighs for juicier, more flavorful meat, or chicken breasts for a leaner option.
- Adjust the level of chili flakes or add hot sauce to increase spice according to your taste.
- The herby ranch sauce can be made ahead and stored in the fridge for up to 3 days.
- You can swap the veggies for any preferred roasting vegetables like zucchini or mushrooms.
- To keep this recipe low-carb, serve the filling over greens instead of in pitas.
- Use Greek yogurt instead of sour cream for a tangier and healthier dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sheet pan chicken pitas, herby ranch sauce, roasted chicken recipe, easy dinner, Mediterranean pita sandwich, weeknight dinner
