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Sheet Pan Chicken Pitas with Herby Ranch

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These Sheet Pan Chicken Pitas with Herby Ranch are a simple and flavorful meal made with roasted chicken, vegetables, and a homemade herby ranch dressing, all stuffed into warm pita bread.

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 46 pita breads
  • Shredded lettuce, for serving
  • Chopped tomatoes, for serving
  • Feta cheese, for serving
  • Fresh dill, for garnish
  • For the Herby Ranch:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Add chicken, bell peppers, and onion to the sheet pan. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
  3. Spread the ingredients in an even layer and roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
  4. While the chicken cooks, make the herby ranch by whisking together mayonnaise, sour cream or Greek yogurt, dill, parsley, chives, minced garlic, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
  5. Warm the pita breads and fill each with roasted chicken and vegetables. Top with shredded lettuce, chopped tomatoes, feta cheese, and a generous drizzle of herby ranch dressing.
  6. Garnish with fresh dill and serve immediately.

Notes

  • You can substitute the chicken breasts with thighs for extra juiciness.
  • The herby ranch can be made ahead and stored in the fridge for up to 3 days.
  • Customize with your favorite veggies or toppings.

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