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Sheet pan chicken pitas with herby ranch dressing served on a plate

Sheet Pan Chicken Pitas with Herby Ranch

A comforting and easy weeknight meal featuring roasted chicken, bell peppers, and a creamy herby ranch sauce served in warm pita pockets.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken & Vegetables
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips Use thighs for juicier results.
  • 1 each red bell pepper, thinly sliced Fresh is best for sweetness.
  • 1 each yellow bell pepper, thinly sliced Swap for orange or green if desired.
  • 1 medium red onion, thinly sliced Red onion roasts nicely.
  • 2 tablespoons olive oil Extra virgin recommended for flavor.
  • 2 teaspoons garlic powder Or use fresh garlic for a stronger flavor.
  • 2 teaspoons smoked or sweet paprika Smoked adds warmth.
  • 1 teaspoon dried oregano Italian seasoning can replace.
  • ½ teaspoon ground cumin For subtle earthy warmth.
  • ½ teaspoon chili flakes, optional Omit for no spice.
  • Salt and freshly ground black pepper, to taste Adjust for seasoning.
Herby Ranch
  • ½ cup mayonnaise Full fat for richness.
  • ½ cup sour cream or plain Greek yogurt Greek yogurt adds protein.
  • 2 tablespoons milk Add more to thin if needed.
  • 2 tablespoons fresh parsley, finely chopped Flat-leaf preferred.
  • 1 tablespoon fresh dill, chopped Or 1 teaspoon dried.
  • 1 tablespoon fresh chives, chopped For a mild oniony flavor.
  • 1 teaspoon garlic powder Matches seasoned chicken.
  • 1 teaspoon onion powder Completes ranch flavor.
  • 1 tablespoon lemon juice or white wine vinegar Lemon for brightness.
  • Salt and freshly ground black pepper, to taste Adjust to taste.
For Assembly
  • 4 each pita breads (pocket or flatbread style) Warm them for pliability.
  • 1 cup shredded lettuce or mixed leafy greens Crisp options like romaine work well.
  • 1 each ripe tomato, sliced or diced Select a firm tomato.
  • Optional toppings: crumbled feta cheese, pickled red onions, sliced cucumber, favorite hot sauce Customize as desired.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Prepare chicken and vegetables: cut chicken into uniform bite-sized strips, slice the bell peppers into even strips, and thinly slice the red onion. Transfer everything to a large bowl.
  3. Season and oil: drizzle olive oil over the chicken and vegetables, then sprinkle with garlic powder, paprika, oregano, cumin, chili flakes (if using), and season with salt and pepper. Toss thoroughly until coated.
Roasting
  1. Arrange the chicken and veggies on a sheet pan in a single layer, leaving small gaps between pieces.
  2. Roast in the preheated oven for 20 to 25 minutes, flipping halfway through. Ensure chicken is cooked through and veggies are tender and browned.
Making the Herby Ranch
  1. In a medium bowl, whisk together mayonnaise, sour cream or yogurt, milk, parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar. Season with salt and pepper to taste.
  2. Chill in the fridge until ready to use.
Assembly
  1. Warm the pitas if desired and slice them in half to form pockets.
  2. Layer shredded lettuce inside each pita pocket, add roasted chicken and peppers, tomato slices, and optional toppings.
  3. Drizzle generously with herby ranch.
Serving
  1. Serve right away and enjoy the contrast of hot roasted filling and cool herby ranch.

Notes

Best served fresh, but leftovers can be stored separately. Add cheese or toppings last to keep them visible.