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Sheet Pan Chicken Pitas with Herby Ranch

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A quick and flavorful one-pan meal featuring roasted chicken and vegetables, served in warm pitas with a tangy herby ranch sauce.

Ingredients

Scale
  • 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
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes (optional)
  • Salt and pepper, to taste
  • 1/2 cup mayonnaise
  • 1/2 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

  1. Preheat oven to 425°F (220°C).
  2. On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings.
  3. Spread everything out in a single layer.
  4. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
  5. While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl. Taste and adjust seasoning. Add milk to reach desired consistency.
  6. Chill in fridge until ready to use.
  7. Warm the pitas (optional: wrap in foil and heat in oven for 5 minutes).
  8. Slice each pita in half to make pockets, or leave whole and fold.
  9. Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
  10. Drizzle generously with herby ranch.

Notes

Serve warm pitas with roasted chicken and veg for a DIY meal. Great for meal prep.

Nutrition

Find it online: https://voxrecipes.com/sheet-pan-chicken-pitas-herby-ranch-recipe/