Go Back

Sheet Pan Chicken Pitas with Herby Ranch

A simple and flavorful weeknight dinner featuring tender chicken and colorful veggies, all roasted on a single sheet pan and served in warm pitas with a delightful herby ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken + Veggies
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
  • 1 each red bell pepper, sliced
  • 1 each yellow bell pepper, sliced
  • 1 each 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 each pitas (pocket or flatbread style)
  • 1 cup shredded lettuce or greens
  • 1 each tomato, sliced
  • Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, toss the chicken, peppers, and onion with olive oil and seasonings.
  3. Spread everything out in a single layer.
Cooking
  1. Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender.
Making the Herby Ranch
  1. While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
  2. Taste and adjust the seasoning. Add milk to reach your desired consistency.
  3. Chill the herby ranch in the fridge until ready to use.
Assembling the Pitas
  1. Warm the pitas (you can wrap them in foil and heat in the oven for 5 minutes if you like).
  2. Slice each pita in half to make pockets, or leave them whole and fold.
  3. Stuff the pitas with lettuce, chicken and veggies, tomato, and any optional toppings.
  4. Drizzle generously with the herby ranch.

Notes

Store any leftovers in an airtight container in the refrigerator. Keep the chicken, veggies, and herby ranch separate from the pitas to maintain their freshness. They will last for about 3 days in the fridge. To save even more time, prep the chicken and veggies ahead of time. Feel free to add or swap out the veggies based on personal preferences. For extra flavor, marinate the chicken in olive oil and spices for a few hours before cooking. You can also turn this recipe into a bowl by serving the chicken and veggies over rice or quinoa instead of in pitas.