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.
Author:asil
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:4 servings
Category:Main Course
Method:Roasting, Sheet Pan
Cuisine:American
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
Preheat oven to 425°F (220°C).
Toss chicken, bell peppers, and onion with olive oil and seasonings on a sheet pan in a single layer.
Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender.
While roasting, whisk together all herby ranch ingredients in a bowl, adjusting seasoning and adding milk to desired consistency. Chill until ready to use.
Warm the pitas if desired. Slice to make pockets or leave whole.
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.