Description
These Sheet Pan Chicken Pitas with Herby Ranch are a quick, flavorful, and healthy meal perfect for weeknights. Tender roasted chicken strips and colorful bell peppers are seasoned with a blend of spices, roasted to perfection, and stuffed into warm pita bread along with fresh lettuce, tomato, and a creamy, herb-packed ranch sauce. This recipe combines ease and nutrition with vibrant flavors and minimal cleanup.
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 evenly and thoroughly.
- Prepare Chicken and Veggies: On a large sheet pan, toss the bite-sized chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes if using, salt, and pepper. Make sure everything is well-coated with the seasoning mixture.
- Arrange on Sheet Pan: Spread the seasoned chicken and vegetable mixture in a single, even layer on the sheet pan to ensure proper roasting and caramelization.
- Roast: Place the sheet pan in the preheated oven and roast for 20 to 25 minutes. Flip the ingredients halfway through cooking to achieve even browning. Roast until the chicken is thoroughly cooked and vegetables are tender but still vibrant.
- Make the Herby Ranch: While the chicken and veggies roast, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust milk quantity to reach your preferred sauce consistency, then chill in the fridge until ready to serve.
- Warm the Pitas: Optionally, warm the pita breads by wrapping them in foil and heating in the oven for about 5 minutes until soft and pliable.
- Assemble the Pitas: Slice each pita in half to create pockets or leave whole to fold. Fill with shredded lettuce, roasted chicken and vegetable mixture, tomato slices, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce. Drizzle generously with the chilled herby ranch dressing.
Notes
- You can use either chicken breasts or thighs, depending on your preference; thighs tend to be juicier and more flavorful.
- Chili flakes are optional and can be omitted if you prefer a milder flavor.
- To make the recipe gluten-free, substitute the pita bread with gluten-free flatbreads.
- Leftover roasted chicken and veggies can be stored covered in the fridge for up to 3 days and used for quick lunches.
- The herby ranch dressing can be made ahead and stored for up to 3 days refrigerated.
- For a dairy-free option, substitute mayonnaise and sour cream with suitable dairy-free alternatives and use almond or oat milk instead of regular milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, easy dinner, roasted chicken and vegetables, pita sandwiches, quick weeknight meal
