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 (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 seasoning); 1 teaspoon onion powder (for seasoning); 1 tablespoon lemon juice or vinegar (for acidity); Salt and pepper to taste; 4 pieces pitas, warmed before serving; Shredded lettuce or mixed greens (for stuffing); 1-2 slices tomato (for stuffing); Optional toppings: crumbled feta cheese, pickled onions, cucumber slices, 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 mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl. Adjust seasoning 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 in a single layer on the sheet pan.

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

Step 6: Warm the pitas if desired, then slice each pita in half or keep whole.

Step 7: Fill the pitas with shredded lettuce or mixed greens, the roasted chicken and veggies, tomato slices, and drizzle generously with the herby ranch sauce.

Step 8: Add optional toppings like crumbled feta, pickled onions, cucumber, or hot sauce for extra flavor.

Tips & Variations

For a spicier kick, increase the chili flakes or add a dash of hot sauce to the ranch.

Try swapping chicken thighs for breasts for juicier meat, or use tofu for a vegetarian option.

Make the ranch ahead and refrigerate for at least an hour to let flavors meld.

Serve with a side of your favorite grain like couscous or quinoa for a heartier meal.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking and texture. If using frozen, fully thaw the chicken beforehand and pat it dry to help with seasoning and roasting.

What can I substitute for mayonnaise in the ranch sauce?

You can use extra Greek yogurt or sour cream instead of mayonnaise for a lighter ranch. Just adjust the milk slightly to get your desired consistency.