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.

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 the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the chicken and vegetables.
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.
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.
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.
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.
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.
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.
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.
Add herby ranch: Drizzle generously with the chilled herby ranch sauce to add creaminess and fresh herby flavor.
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