Sheet Pan Chicken Pitas with Herby Ranch for Easy Dinners

Enjoy a quick and flavorful Sheet Pan Chicken Pitas with Herby Ranch for effortless weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 4 pitas

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Veggies

4 pieces Boneless, Skinless Chicken Breasts or Thighs Thighs offer a richer flavor
2 pieces Red and Yellow Bell Peppers Any bell pepper variety can be used
1 medium Red Onion Yellow onion can be used for a milder taste
2 tablespoons Olive Oil Essential for roasting
1 teaspoon Garlic Powder Consider fresh garlic for more flavor
1 teaspoon Paprika
1 teaspoon Dried Oregano Fresh oregano can enhance the taste
1 teaspoon Cumin Optional for a milder profile
1/2 teaspoon Chili Flakes Adjust to your taste
to taste Salt
to taste Pepper

For the Herby Ranch Dressing

1/2 cup Mayonnaise
1/2 cup Sour Cream or Greek Yogurt Greek yogurt lightens the dressing
2 tablespoons Milk Add a splash for consistency
1/4 cup Fresh Parsley Or other fresh herbs
2 tablespoons Fresh Dill
2 tablespoons Chives or Green Onion
to taste Salt
to taste Pepper Add a pinch of garlic powder if desired

For Assembly

1 cup Tomatoes Juicy tomatoes for filling
4 pieces Pitas Whole wheat or gluten-free options
optional Crumbled Feta For tanginess
optional Pickled Onions For acidity
optional Cucumber For crunch

Equipment

Oven
Sheet Pan
Medium bowl
Whisk

Method

Preparation Steps

Preheat your oven to 425°F (220°C) with the rack in the middle.
In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, and chopped herbs. Add garlic powder, salt, and pepper to taste. Refrigerate the dressing.
On a sheet pan, arrange chicken, bell peppers, and onion. Drizzle with olive oil and season with garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper. Toss to coat.
Roast in the oven for about 20-25 minutes, flipping halfway until the chicken reaches 165°F (74°C) and the veggies are tender.
Remove from the oven and let it cool slightly. Fill pitas with lettuce, roasted chicken, vegetables, tomatoes, and drizzle ranch dressing on top.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 42gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1200IUVitamin C: 100mgCalcium: 60mgIron: 3mg

Notes

For optimal flavor, ensure to taste the ranch dressing before refrigerating. Consider mixing different herbs for variety.

Tried this recipe?

Let us know how it was!