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Sheet Pan Chicken Pitas with Herby Ranch: Easy Weeknight Dinner with Maximum Flavor

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A quick and flavorful sheet pan dinner featuring tender chicken, colorful vegetables, and creamy herby ranch served in warm pitas for a fuss-free 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
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes (optional)
  • Salt and pepper, to taste
  • Herby Ranch:
    • 1/2 cup mayonnaise
    • 1/2 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
  • 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. Preheat oven to 425°F (220°C).
  2. Toss chicken, bell peppers, and onion with olive oil and seasonings on a sheet pan in a single layer.
  3. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender.
  4. While roasting, whisk together all herby ranch ingredients in a bowl, adjusting seasoning and adding milk to desired consistency. Chill until ready to use.
  5. Warm the pitas if desired. Slice to make pockets or leave whole.
  6. Assemble pitas with lettuce, chicken + veggies, tomato, optional toppings, and drizzle with herby ranch.

Notes

  • Meal prep: Store chicken/veggie mix and sauce separately in the fridge for up to 4 days.
  • Make it spicy: Add hot sauce or crushed red pepper to the ranch or chicken.
  • No pita? Serve over rice or salad greens.
  • Shortcut: Use rotisserie chicken with spices for a quicker option.