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

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, dried oregano, cumin, chili flakes (if using), salt, and pepper until evenly coated.

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

Step 4: Roast 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 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 seasoning if needed. Add more milk to reach 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 5 minutes or warming them gently in a dry pan.

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

Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and veggies, 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

For extra flavor, marinate the chicken in olive oil and spices for 30 minutes before roasting.

Swap chicken for turkey or firm tofu for a different protein twist.

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

Add a squeeze of fresh lemon juice over the filling for brightness.

If you like it spicy, include a pinch of cayenne pepper in the seasoning or add hot sauce as a topping.

Storage

Store leftover chicken and veggies in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separate to maintain freshness. Reheat the chicken and veggies gently in the oven or microwave before assembling pitas. Warm the pitas fresh for best texture. Do not freeze assembled pitas as they may become soggy.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, thaw completely before cutting and roasting to ensure the chicken cooks through properly.

Can I make the herby ranch dressing ahead of time?

Yes, the herby ranch can be made a day in advance. Store it in an airtight container in the fridge and give it a good stir before serving. If it thickens too much, thin with a little extra milk.