Sheet Pan Chicken Pitas with Herby Ranch – Quick, Flavorful, and Fuss-Free
Sheet Pan Chicken Pitas with Herby Ranch – A quick, flavorful, and easy weeknight dinner with minimal cleanup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish, Sheet Pan
- Method: Roast
- 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
- 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
- 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, peppers, and onion with olive oil and seasonings on a sheet pan. Spread in a single layer. Roast 20–25 minutes, flipping halfway, until chicken is cooked and veggies are tender.
- Whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Chill until ready to serve.
- Warm pitas if desired. Slice each in half to make pockets.
- Stuff pitas with lettuce, chicken + veggies, tomato, and optional toppings. Drizzle generously with herby ranch.
Notes
- Store chicken/veggie mix and sauce separately for up to 4 days.
- Add hot sauce or crushed red pepper for spice.
- No pita? Serve over rice or salad greens.
- Shortcut: Use rotisserie chicken for faster prep.