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Sheet Pan Chicken Pitas with Herby Ranch

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A comforting and easy weeknight meal featuring tender chicken and vibrant veggies wrapped in warm pita bread, drizzled with a creamy herby ranch dressing.

Ingredients

Scale
  • 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 (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 your oven to 425°F (220°C) to get it nice and hot for the roasting process.
  2. Prepare the chicken and veggies: On a large sheet pan, toss the chicken, sliced peppers, and onion with the olive oil, garlic powder, paprika, dried oregano, cumin, chili flakes (if using), and a generous sprinkle of salt and pepper.
  3. Spread everything out in a single layer on the pan. Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender and slightly caramelized.
  4. Whisk together the mayonnaise, sour cream (or Greek yogurt), milk, parsley, dill, chives, garlic powder, onion powder, and lemon juice in a mixing bowl. Chill the dressing in the fridge until you are ready to use it.
  5. Warm the pitas: If desired, wrap the pitas in foil and warm them in the oven for about 5 minutes.
  6. Cut each pita in half to create pockets, or leave them whole to fold.
  7. Assemble the pitas by stuffing them with a generous amount of the lettuce, the roasted chicken and veggies, and fresh tomato slices.
  8. Drizzle the herby ranch dressing over your stuffed pitas and add any of the optional toppings like feta, pickled onions, cucumber, or a dash of hot sauce for an extra kick.

Notes

Feel free to customize the veggies based on what you have. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.nailzspa.com/sheet-pan-chicken-pitas-herby-ranch-recipe/

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