Description
This vibrant Sheet Pan Chicken Pitas with Herby Ranch recipe combines tender roasted chicken and colorful bell peppers with a creamy, fresh herb ranch sauce. Easy to prepare and perfect for a wholesome weeknight meal, the ingredients are roasted together on a sheet pan for minimal cleanup and maximum flavor. Served in warm pita bread with crisp lettuce and tomato, it’s a fresh and satisfying dish that can be customized with your favorite toppings.
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 Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Toss Chicken and Veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss well to coat everything evenly.
- Arrange on Sheet Pan: Spread the chicken and vegetable mixture out in a single, even layer on the sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 20–25 minutes, flipping the ingredients halfway through cooking. Roast until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Prepare Herby Ranch: 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. Taste and adjust seasoning, adding more milk if needed to reach your desired consistency. Chill in the refrigerator until ready to use.
- Warm Pitas: Optionally, warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes until soft and pliable.
- Assemble Pitas: Slice each pita in half to create pockets or leave whole to fold. Stuff each pita with shredded lettuce, roasted chicken and vegetables, tomato slices, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Drizzle with Ranch: Generously drizzle the herby ranch sauce over the fillings before serving.
Notes
- To make this recipe gluten-free, use gluten-free pita or flatbread.
- Chicken thighs provide juicier results, but chicken breasts work well too.
- Adjust chili flakes to control the spiciness.
- Herby ranch can be made ahead and stored in the fridge for up to 3 days.
- Optional toppings can be customized to your preference for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, easy dinner, Mediterranean chicken, healthy meals
