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Sheet Pan Chicken Pitas with Herby Ranch Recipe
John

Sheet Pan Chicken Pitas with Herby Ranch Recipe

Juicy roasted chicken and veggies in warm pitas with creamy herby ranch dressing. Easy one-pan meal ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized strips
  • 1 red bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 small red onion thinly sliced
  • 1 medium zucchini sliced into half-moons, optional
  • 2 tbsp olive oil divided
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.5 tsp chili flakes optional
  • Salt and black pepper to taste
  • 0.5 cup mayonnaise
  • 0.5 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
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • 4 soft pitas
  • 1 cup shredded lettuce or greens
  • 1 large tomato sliced

Equipment

  • Sheet pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
  2. Toss chicken strips with 1 tbsp olive oil, garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper.
  3. Spread chicken on pan with peppers, onion, zucchini. Drizzle remaining oil, season. Roast 20-25 minutes, flip halfway.
  4. Whisk herby ranch: mayo, sour cream, milk, parsley, dill, chives, onion powder, lemon juice, seasonings. Chill.
  5. Warm pitta. Stuff with lettuce, chicken-veggies, tomato. Drizzle ranch.

Notes

  • Pat chicken dry for crispier results.
  • Store components separately for meal prep up to 4 days.
  • Add feta or pickles for extra flair.