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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas are an easy one-pan dinner.
Prep Time 15 minutes
Course dinner
Cuisine American, Mediterranean-Inspired

Ingredients
  

Ingredients

For the chicken and vegetables

  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 medium red onion sliced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili flakes optional
  • Salt and pepper to taste

For the Herby Ranch

  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or Greek yogurt
  • 2 tablespoons milk
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill or 1 teaspoon dried
  • 1 tablespoon fresh chives or green onion
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon lemon juice or vinegar
  • Salt and pepper to taste

For assembly

  • 4 pitas
  • Shredded lettuce or mixed greens
  • Tomato slices
  • Optional: feta pickled onions, cucumber, hot sauce

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a bowl, whisk together all Herby Ranch ingredients and refrigerate.
  • On a sheet pan, combine chicken, peppers, and onion.
  • Drizzle with olive oil and add all seasonings. Toss well.
  • Spread evenly and roast for 20–25 minutes, flipping halfway.
  • Warm the pitas.
  • Fill each pita with lettuce, roasted chicken and vegetables, tomatoes, and drizzle generously with herby ranch.
  • This Sheet Pan Chicken Pitas with Herby Ranch recipe is best served warm and fresh.

Notes

  • Swap Greek yogurt for a lighter sauce
  • Add avocado or hummus for variation
  • Use whole wheat pitas for a healthier option