Sheet Pan Chicken Pitas with Herby Ranch
A fun and flavorful weeknight dinner featuring seasoned chicken, vibrant vegetables, and creamy herby ranch dressing tucked into soft pitas.
Ingredients
For the Chicken + Veggies
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips Use breasts or thighs depending on preference.
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 1 whole 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) Add for a spicy kick.
- Salt and pepper, to taste
For the Herby Ranch
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt Use Greek yogurt for a healthier option.
- 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 pieces pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 whole tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
Preparation
- Begin by gathering all your ingredients. Cut the boneless chicken into bite-sized strips and slice the bell peppers and onion.
Cooking
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, toss the chicken strips, sliced peppers, and onions together with olive oil and seasonings including garlic powder, paprika, oregano, cumin, salt, and pepper.
- Spread the chicken and vegetable mixture out in a single layer on the sheet pan and roast in the preheated oven for 20-25 minutes, flipping halfway through.
- Chicken should be cooked through and the veggies should be tender and slightly charred.
Making the Dressing
- While the chicken is roasting, prepare the herby ranch dressing by whisking together mayonnaise, sour cream (or Greek yogurt), milk, and herbs and spices until combined and smooth.
- Let the herby ranch chill in the refrigerator until ready to use.
Assembly
- Warm the pitas in the oven for about 5 minutes, if desired.
- Slice each pita in half to make pockets or leave them whole and fold them as desired.
- Fill each pita with shredded lettuce, roasted chicken, and veggies, followed by freshly sliced tomato.
- Top with optional toppings such as feta cheese or pickled onions.
- Drizzle generously with herby ranch sauce and enjoy!
Notes
Can be customized with various vegetables and proteins. For a vegan version, swap chicken with chickpeas or lentils.