Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American 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 sliced red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper until evenly coated.

Step 3: Spread the mixture out in a single layer on the sheet pan.

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

Step 5: While the chicken and vegetables roast, prepare the herby ranch 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 the ranch and adjust the seasoning as needed. Add more milk if you prefer a thinner consistency. Chill in the refrigerator until ready to serve.

Step 7: Warm the pitas if desired by wrapping them in foil and heating them in the oven for about 5 minutes.

Step 8: Slice each pita in half to create pockets, or leave them whole to fold later.

Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and vegetables, sliced tomato, and any optional toppings like feta, pickled onions, cucumber, or hot sauce.

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

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter ranch sauce with extra protein.

Add different veggies like zucchini or mushrooms to the sheet pan for variety.

For a spicy kick, mix some hot sauce into the ranch or sprinkle extra chili flakes on the chicken before roasting.

Serve with warm pita chips or pita crisps for extra crunch.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken so it roasts evenly without excess moisture. If using frozen, thaw completely and pat dry before seasoning.

How do I make this recipe dairy-free?

Substitute the sour cream and mayonnaise with dairy-free alternatives, such as vegan mayo and coconut yogurt. Use almond or oat milk to thin the ranch sauce.