Sheet Pan Chicken Pitas with Herby Ranch
A delightful and straightforward dish featuring tender chicken, vibrant vegetables, and creamy, herb-infused ranch sauce, all wrapped in warm pita bread.
Ingredients
For the Chicken + Veggies
- 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
- 0.5 tsp cumin
- 0.5 tsp chili flakes (optional)
- Salt and pepper, to taste
For the Herby Ranch
- 0.5 cup mayonnaise
- 0.5 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
For Assembly
- 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
Preparation
- Preheat your oven to 425°F (220°C).
- In a large sheet pan, toss the chicken, sliced bell peppers, and red onion together with the olive oil until evenly coated.
- Sprinkle the garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper over the mixture, and toss again to coat.
- Spread the chicken and veggie mixture out in a single layer on the sheet pan.
Cooking
- Roast in the oven for 20 to 25 minutes, flipping halfway through for even cooking. Ensure chicken is cooked through and veggies are tender.
Making the Dressing
- In a mixing bowl, combine the mayonnaise and sour cream (or Greek yogurt). Gradually add milk to achieve desired consistency.
- Mix in the fresh parsley, dill, and chives. Add garlic powder, onion powder, and lemon juice or vinegar. Season with salt and pepper to taste.
- Chill the dressing in the fridge while the chicken and veggies finish roasting.
Assembly
- Warm the pitas in the oven for about 5 minutes if desired.
- Slice each pita in half to create pockets or leave them whole if you prefer.
- Fill pitas with a layer of lettuce or greens, followed by roasted chicken and vegetables, and add fresh tomato slices.
- Generously drizzle with chilled herby ranch dressing and add any optional toppings as desired.
Notes
If you have leftovers, separate the filling from the pita to maintain texture. Chicken and veggies can be stored for up to three days while ranch dressing lasts about a week. Customize with additional toppings for a fun dining experience!