Print

Sheet Pan Chicken Pitas with Herby Ranch

Print Recipe

Delicious sheet pan chicken pitas loaded with flavorful roasted chicken, vibrant veggies, and a creamy herby ranch dressing, all packed in warm pitas.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 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, and hot sauce

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare your chicken and veggies by mixing in a bowl with olive oil and spices.
  3. Spread the mixture on a baking sheet in a single layer.
  4. Roast for 20-25 minutes or until internal temperature reaches 165°F (75°C).
  5. Make the Herby Ranch by whisking together all dressing ingredients in a bowl.
  6. Warm pitas in the oven for 5 minutes during the last minutes of roasting.
  7. Assemble the pitas with chicken, veggies, lettuce, and ranch dressing.

Notes

Feel free to season according to your taste. Customize toppings to your preference.

Nutrition

Keywords: chicken pitas, sheet pan meal, easy dinner, herby ranch, Mediterranean recipe

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