Name: Sheet Pan Chicken Pitas with Herby Ranch Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American Mediterranean
Ingredients: 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

Ingredients

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

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

Step 1: Preheat your oven to 425°F (220°C).

Step 2: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything until evenly coated.

Step 3: Spread the chicken and vegetables out in a single layer on the sheet pan.

Step 4: Roast for 20 to 25 minutes, flipping the ingredients halfway through, until the chicken is cooked through and the vegetables are tender.

Step 5: While the chicken roasts, prepare the herby ranch by whisking together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and pepper in a bowl.

Step 6: Taste the ranch and adjust the seasoning as needed. Add more milk to achieve your desired consistency, then chill it in the refrigerator until ready to use.

Step 7: Warm the pitas if you like, either wrapped in foil in the oven for 5 minutes or in a toaster oven.

Step 8: Slice each pita in half to create pockets, or leave whole to fold later.

Step 9: Stuff the pitas with shredded lettuce, the roasted chicken and veggies, tomato slices, and any optional toppings you prefer.

Step 10: Drizzle generously with the herby ranch and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken strips in the olive oil and seasonings for 30 minutes before roasting.

Swap chicken for turkey or firm tofu as a vegetarian alternative.

Add other vegetables like zucchini or mushrooms to the sheet pan for extra variety.

Use Greek yogurt instead of sour cream for a tangier, lighter ranch sauce.

Top with a sprinkle of crumbled feta or a dash of hot sauce for added zest.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Keep the herby ranch dressing separate in a covered jar or container for up to 1 week. Reheat the chicken and veggies gently in the oven or microwave before assembling your pitas. Assemble pitas just before serving to keep bread from getting soggy.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen chicken, thaw completely before cutting and roasting with the vegetables.

How can I make the herby ranch dairy-free?

Substitute the mayonnaise and sour cream with dairy-free versions available in most supermarkets, and use a plant-based milk such as almond or oat milk to thin the dressing.