Description
Delicious and convenient Sheet Pan Chicken Pitas filled with roasted chicken, colorful veggies, and topped with a creamy Herby Ranch sauce.
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
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, toss together the chicken, sliced bell peppers, and onion with olive oil and seasonings to coat evenly.
- Spread the mixture in a single layer on the sheet pan.
- Roast everything in the oven for 20–25 minutes, flipping halfway, until the chicken is cooked through and the veggies are tender.
- While the chicken is roasting, prepare your herby ranch. In a bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Adjust the seasoning as needed, and add more milk for desired consistency. Chill until ready to serve.
- If you prefer warm pitas, wrap them in foil and heat them in the oven for 5 minutes.
- Cut each pita in half to create pockets, or leave them whole and fold.
- Stuff each pita with a generous mix of lettuce, roasted chicken, veggies, sliced tomatoes, and any optional toppings you enjoy.
- Drizzle generously with herby ranch sauce before serving.
Notes
Feel free to substitute Greek yogurt for sour cream for a lighter option, or add your favorite vegetables for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken pitas, herby ranch, sheet pan recipe, quick dinner, family meal