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Assembled sheet pan chicken pitas with herby ranch dressing drizzled on top, served on a wooden board with fresh vegetables

Sheet Pan Chicken Pitas with Herby Ranch

Juicy spiced chicken and roasted veggies tucked into warm pita bread with a creamy homemade herby ranch dressing. A fast, flavorful weeknight dinner ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized strips
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp paprika smoked paprika preferred
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • 0.5 tsp chili flakes optional
  • salt and pepper to taste
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or plain Greek yogurt
  • 2 tbsp milk to thin dressing
  • 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 for the ranch dressing
  • 1 tsp onion powder
  • 1 tbsp lemon juice or white vinegar
  • 4 pitas pocket or flatbread style
  • 1 cup shredded lettuce or mixed greens
  • 1 tomato sliced
  • optional toppings feta cheese, pickled onions, sliced cucumber, hot sauce

Equipment

  • Large sheet pan
  • Mixing bowl
  • Whisk
  • Aluminum foil
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 425 degrees F (220 degrees C).
  2. On a large sheet pan, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle all seasonings over the top. Toss everything together until every piece is well coated.
  3. Spread the chicken and veggies out in a single even layer. Do not crowd the pan or the ingredients will steam instead of roast.
  4. Roast for 20 to 25 minutes, flipping the chicken halfway through at the 10 to 12 minute mark. The chicken is done when it reaches an internal temperature of 165 degrees F and the veggies have softened with slightly charred edges. For more color, broil on high for the last 2 to 3 minutes.
  5. While the pan is in the oven, whisk together the mayo, sour cream or Greek yogurt, and milk in a bowl. Stir in the herbs, garlic powder, onion powder, and lemon juice. Taste and adjust salt and lemon as needed. Refrigerate until ready to serve.
  6. Wrap pitas in foil and place in the oven for the last 5 minutes to warm through.
  7. Slice each pita into a pocket or leave whole for folding. Fill with shredded lettuce, roasted chicken and veggie mix, and sliced tomato. Drizzle generously with herby ranch and add any optional toppings.

Notes

Store chicken and veggie mix separately from the ranch dressing in the fridge for up to 4 days. Reheat chicken in a skillet over medium heat for best texture. Serve over rice or greens if pitas are unavailable. Smoked paprika is preferred for deeper flavor.