Description
A flavorful and easy-to-make Sheet Pan Chicken Pitas recipe featuring juicy roasted chicken and colorful bell peppers, served with a creamy herby ranch sauce. Perfect for a quick weeknight dinner or meal prep, these pitas are loaded with fresh veggies and customizable toppings for a delicious, satisfying meal.
Ingredients
Scale
For the Chicken + Veggies:
- 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
For the Herby Ranch:
- 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
For Assembly:
- 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 the oven: Set your oven to 425°F (220°C) to get it ready for roasting the chicken and vegetables evenly and quickly.
- Prepare the chicken and veggies: On a large sheet pan, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, dried oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything well to coat evenly.
- Arrange in a single layer: Spread the chicken and vegetables out evenly on the sheet pan ensuring they are not crowded; this promotes even roasting and caramelization.
- Roast in the oven: Place the sheet pan in the oven and roast for 20–25 minutes. Flip the ingredients halfway through cooking to ensure the chicken is cooked through and the vegetables become tender and slightly charred.
- Make the herby ranch sauce: While the chicken roasts, whisk together mayonnaise, sour cream or Greek yogurt, milk, freshly chopped parsley, dill, chives, garlic powder, onion powder, and lemon juice or vinegar in a bowl. Season with salt and pepper to taste, adjusting milk to reach your preferred consistency.
- Chill the dressing: Place the herby ranch sauce in the refrigerator to chill until ready to serve, allowing the flavors to meld together.
- Warm the pitas: Optionally wrap pitas in foil and heat them in the oven for 5 minutes to make them warm and pliable for stuffing.
- Prepare the pitas: Slice each pita in half to create pockets or leave whole and fold as you prefer for serving.
- Assemble the pitas: Stuff each pita with shredded lettuce, the roasted chicken and vegetable mixture, sliced tomato, and any optional toppings like feta cheese, pickled onions, cucumber, or hot sauce.
- Finish with the herby ranch: Drizzle the herby ranch sauce generously over the stuffed pitas for a creamy, herbaceous finish.
Notes
- If you prefer a spicier kick, add extra chili flakes to the chicken seasoning or hot sauce as a topping.
- Use Greek yogurt in the herby ranch for a tangier, thicker dressing and a healthier twist.
- For meal prep, keep the chicken and veggies separate from the pitas and dressing until ready to serve to avoid sogginess.
- Feel free to swap pitas for flatbreads, wraps, or lettuce leaves for a low-carb option.
- The recipe works well with either chicken breasts or thighs; thighs stay juicier but breasts are leaner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American Mediterranean
Keywords: sheet pan chicken, chicken pitas, herby ranch, roasted chicken, easy dinner, one-pan meal, Mediterranean inspired, healthy chicken recipe
