Description
Sheet Pan Chicken Pitas with Herby Ranch is a quick and flavorful meal featuring tender roasted chicken strips and colorful bell peppers, seasoned with a blend of spices and paired with a creamy, fresh herby ranch sauce. Served in warm pita pockets with crisp lettuce and juicy tomato slices, this recipe combines convenience and vibrant flavors perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Vegetables
- 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
Herby Ranch Sauce
- 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
To Assemble
- 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
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Make Herby Ranch: In a bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper. Adjust the seasoning to taste, then cover and chill in the fridge to allow flavors to meld.
- Prepare Chicken and Veggies: 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 everything is evenly coated.
- Roast: Spread the chicken and vegetables out in a single layer on the sheet pan. Roast in the preheated oven for 20 to 25 minutes, flipping everything halfway through cooking, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Assemble Pitas: Warm the pita bread if desired. Slice each pita in half or keep whole, then stuff with shredded lettuce or mixed greens, warm roasted chicken and vegetables, and tomato slices. Drizzle generously with the chilled herby ranch sauce.
- Add Optional Toppings: Optional toppings such as crumbled feta, pickled onions, cucumber slices, or hot sauce can be added to enhance flavors and texture according to your preference.
- Serve: Serve the assembled pitas immediately while warm for a delicious and easy meal.
Notes
- You can use chicken breasts or thighs depending on your preference; thighs provide more moisture.
- For a spicier version, increase the chili flakes or add hot sauce in the ranch dressing.
- The herby ranch can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other veggies like zucchini or mushrooms if desired.
- To keep it gluten-free, use gluten-free pita or wrap alternatives.
- Leftover chicken and veggies make great additions to salads or wraps the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Sheet Pan Chicken, Chicken Pitas, Herby Ranch, Easy Dinner, Weeknight Meal, Roasted Chicken, Mediterranean Pita
