Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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, hot sauce

Description

A delightful medley of juicy chicken, colorful roasted vegetables, and a creamy, herb-infused ranch sauce, perfect for dinner or casual gatherings.

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
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, hot sauce

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Instructions

Preheat oven to 425°F (220°C).
On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings until well coated.
Spread everything out in a single layer on the sheet pan to ensure even roasting.
Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and veggies are tender.
While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl until smooth.
Taste and adjust seasoning as needed. If too thick, add more milk to thin it out.
Chill the herby ranch in the fridge until ready to use.
Optionally, warm the pitas in foil and heat them in the oven for about 5 minutes.
Slice each pita in half to create pockets, or keep them whole for folding.
Stuff the pitas with lettuce, roasted chicken + veggies, tomato slices, and any optional toppings you like.
Drizzle generously with herby ranch dressing before serving.

Notes

Customize toppings and adjust seasonings according to taste. Use fresh herbs for better flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pita
Calories: 450
Sugar: 3g
Sodium: 700mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg