Sheet Pan Chicken Pitas with Herby Ranch
Juicy strips of roasted chicken and peppers tucked into warm pitas with a cool, herb-packed ranch, making a delicious and easy weeknight meal.
Ingredients
For the Chicken Base
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips Breasts are leaner; thighs stay more moist.
- 1 whole red bell pepper, sliced
- 1 whole yellow bell pepper, sliced
- 1 whole 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) Omit for mild flavor.
- to taste salt and pepper
For the Sauce (Herby Ranch)
- 0.5 cup mayonnaise Use light mayo for lower fat.
- 0.5 cup sour cream or Greek yogurt Greek yogurt for a tangier, lower-fat sauce.
- 2 tbsp milk (to thin) Add more if needed.
- 2 tbsp fresh parsley, finely chopped Or use dried.
- 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
To Serve
- 4 pieces pitas (pocket or flatbread style) Can substitute with flatbreads or tortillas.
- 1 cup shredded lettuce or greens
- 1 whole tomato, sliced
- to taste optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment.
- Slice the peppers and onion, and cut the chicken into bite-sized strips.
Toss and season
- Place the chicken, sliced peppers, and onion on the sheet pan.
- Drizzle with olive oil and sprinkle garlic powder, paprika, oregano, cumin, chili flakes, and salt and pepper to taste.
- Toss everything to coat evenly and spread in a single layer.
Roast
- Roast in the preheated oven for 20-25 minutes, flipping halfway through.
- Ensure chicken is fully cooked (165°F) and veggies are tender.
Make the herby ranch
- While the sheet pan roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, and lemon juice.
- Taste and season with salt and pepper.
Warm pitas and assemble
- Warm pitas in a dry skillet or oven.
- Stuff each pita with shredded lettuce, roasted chicken and veggies, sliced tomato, and any optional toppings.
- Drizzle with herby ranch and serve.
Notes
Make-ahead: Chop vegetables and slice chicken hours ahead. Mix ranch and chill up to 48 hours. Store leftovers in an airtight container for 3-4 days.