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 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; 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 dill; 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; 4 pieces pitas (warmed if desired); Shredded lettuce or mixed greens; 1-2 slices tomato; Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Ingredients

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, to toss with chicken and veggies

2 teaspoons garlic powder, for seasoning

2 teaspoons paprika, for seasoning

1 teaspoon dried oregano, for seasoning

0.5 teaspoon cumin, for seasoning

0.5 teaspoon chili flakes (optional, for heat)

Salt and pepper to taste

0.5 cup mayonnaise

0.5 cup sour cream or Greek yogurt, for tang

2 tablespoons milk, to thin the ranch

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, for ranch seasoning

1 teaspoon onion powder, for ranch seasoning

1 tablespoon lemon juice or vinegar, for acidity

Salt and pepper to taste (for ranch)

4 pieces pitas, warm before serving if desired

Shredded lettuce or mixed greens, for stuffing

1-2 slices tomato, for stuffing

Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: Whisk together the mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper to make the herby ranch. Adjust seasonings to taste and chill in the fridge.

Step 3: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes if using, salt, and pepper until evenly coated.

Step 4: Spread the chicken and vegetables out on the sheet pan in a single layer.

Step 5: Roast for 20 to 25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.

Step 6: Slice each pita in half or keep whole. Fill with shredded lettuce or mixed greens, warm chicken and vegetables, tomato slices, and drizzle with the chilled herby ranch. Add optional toppings as desired.

Tips & Variations

Use Greek yogurt instead of sour cream for a lighter ranch sauce without sacrificing creaminess.

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

For a spicy kick, add extra chili flakes or a dash of hot sauce to the ranch or chicken seasoning.

Warm the pitas in the oven or on a skillet for a soft, pliable wrap.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or thawed chicken strips for even cooking, but if using frozen, fully thaw before preparing to ensure the chicken cooks through properly.