Sheet Pan Chicken Pitas with Herby Ranch Recipe

Introduction

These Sheet Pan Chicken Pitas with Herby Ranch are a quick and flavorful weeknight dinner. Tender chicken and roasted vegetables come together perfectly with a creamy, herb-packed ranch sauce, all nestled inside warm pita bread. This dish is simple to prepare and great for a satisfying meal.

Ingredients

• 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
• 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
• 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

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: On a large sheet pan, toss the chicken strips, sliced red and yellow bell peppers, and sliced red onion with olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes if using, salt, and pepper until well coated.
3. Step 3: Spread the chicken and vegetables out in a single layer on the sheet pan to ensure even roasting.
4. Step 4: Roast in the oven for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
5. Step 5: While the chicken roasts, prepare the herby ranch sauce by whisking 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.
6. Step 6: Taste the ranch and adjust seasoning if needed. Add more milk to thin the sauce to your desired consistency. Chill in the fridge until ready to serve.
7. Step 7: Optional: warm the pitas by wrapping them in foil and heating in the oven for 5 minutes.
8. Step 8: Slice each pita in half to create pockets, or leave them whole and fold.
9. Step 9: Stuff each pita with shredded lettuce or greens, the roasted chicken and vegetables, sliced tomato, and any optional toppings like feta cheese or pickled onions.
10. Step 10: Drizzle generously with the herby ranch sauce before serving.

Tips & Variations

• For a dairy-free version, substitute mayonnaise and sour cream with vegan alternatives and use almond or oat milk to thin the ranch.
• Add more heat by including sliced jalapeños or a dash of hot sauce inside the pitas.
• Use chicken thighs for juicier meat or breasts for leaner protein.
• Mix in other veggies like zucchini or cherry tomatoes for variety.

Storage

Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch sauce separately in a sealed jar or container for up to 5 days. Reheat the chicken and veggies gently in the oven or microwave before assembling the pitas. Pitas are best enjoyed fresh but can be wrapped tightly and stored for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken. Just add it to the roasted vegetables in the last few minutes of baking to warm through, or heat it separately before assembling.

Is this recipe suitable for meal prep?

Absolutely. The chicken, veggies, and ranch sauce can be prepared ahead of time and stored separately. Assemble the pitas fresh when ready to eat for best texture and flavor.

Sheet Pan Chicken Pitas with Herby Ranch Recipe

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★★★★★

4.6 from 135 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Sheet Pan Chicken Pitas recipe offers a delicious and easy weeknight meal featuring roasted chicken and colorful bell peppers seasoned with warm spices, complemented by a creamy, fresh herby ranch sauce. Served in warm pita pockets with fresh veggies and optional toppings, it’s a flavorful and satisfying dish perfect for busy evenings or casual gatherings.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken and vegetables.
2. Prepare chicken and vegetables: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything thoroughly to coat all ingredients evenly.
3. Arrange for roasting: Spread the chicken and vegetable mixture out into a single layer on the sheet pan. This helps everything cook evenly and get nicely roasted.
4. Roast in the oven: Place the sheet pan in the oven and roast for 20–25 minutes. Flip or stir halfway through the cooking time to ensure the chicken is cooked through and the vegetables are tender with slight caramelization.
5. Make the herby ranch sauce: While the chicken and veggies roast, 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. Adjust seasonings to taste and add milk to achieve your desired consistency. Chill the sauce in the fridge until ready to use.
6. Warm the pitas: Optionally warm the pitas by wrapping them in foil and heating in the oven for 5 minutes or warming them in a skillet or microwave.
7. Prepare the pitas for stuffing: Slice each pita in half to create pockets, or leave whole and fold them open gently to create space for fillings.
8. Assemble the pitas: Fill the pitas with shredded lettuce or greens, roasted chicken and vegetables, tomato slices, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
9. Add herby ranch: Drizzle generously with the chilled herby ranch sauce to add creaminess and fresh herby flavor.
10. Serve: Serve immediately while the chicken is warm and pitas are tender, enjoying the vibrant mix of textures and flavors.

Notes

• You can substitute chicken breasts or thighs depending on your preference; thighs will be juicier.
• Adjust chili flakes based on your desired spice level or omit for mild flavor.
• Herby ranch can be prepared a day ahead to let the flavors meld.
• To keep pitas crispier, serve sauce on the side or add just before eating.
• For a lower fat version, use Greek yogurt instead of sour cream and mayonnaise.
• This recipe can be customized with other vegetables like zucchini, mushrooms, or cherry tomatoes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American Mediterranean Fusion

Keywords: sheet pan chicken pitas, herby ranch, roasted chicken, easy dinner, pita sandwiches, roasted veggies, healthy chicken recipe