Description
This Sheet Pan Chicken Pitas with Herby Ranch recipe offers a delicious and easy weeknight dinner solution. Tender, seasoned chicken and colorful roasted veggies are cooked together on a single sheet pan, then stuffed into warm pita bread and topped with a creamy, herb-infused ranch dressing. The combination of smoky spices, fresh herbs, and crisp veggies creates a balanced and flavorful meal that’s perfect for a quick family dinner or casual gathering.
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.
- Prepare Chicken and Veggies: On a large sheet pan, toss the bite-sized chicken strips, sliced red and yellow bell peppers, and sliced red onion with olive oil and all the seasonings: garlic powder, paprika, dried oregano, cumin, chili flakes if using, and salt and pepper to taste.
- Arrange on Sheet Pan: Spread the seasoned chicken and vegetables out evenly in a single layer on the sheet pan to ensure even roasting.
- Roast: Place the sheet pan in the oven and roast for 20–25 minutes, flipping the chicken and veggies halfway through cooking to brown evenly and ensure the chicken is cooked through and veggies are tender.
- Make Herby Ranch: While the chicken and veggies roast, combine 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. Whisk thoroughly to blend all ingredients smoothly. Adjust seasoning to taste and add milk to reach the desired consistency. Chill in the fridge until use.
- Warm Pitas: Optionally, warm the pita breads by wrapping them in foil and heating in the oven for 5 minutes to make them soft and pliable.
- Assemble Pitas: Slice each pita in half to create pockets or leave whole to fold. Fill with shredded lettuce or greens, the roasted chicken and vegetable mixture, tomato slices, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Serve: Drizzle generously with the chilled herby ranch dressing. Serve immediately for a fresh and flavorful meal.
Notes
- Use chicken thighs for juicier meat or breasts for leaner protein.
- Adjust chili flakes to control the spiciness level.
- Substitute Greek yogurt for sour cream for a tangier, slightly healthier herby ranch.
- For gluten-free option, use gluten-free pita or flatbread.
- Leftover chicken and veggies can be refrigerated for up to 3 days and reheated.
- Try adding other veggies like zucchini or mushrooms for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American Mediterranean Fusion
Keywords: sheet pan dinner, chicken pitas, herby ranch, roasted chicken, easy dinner, weeknight meal, Mediterranean flavors
