Description
Sheet Pan Chicken Pitas with Herby Ranch is a fresh and flavorful meal featuring roasted chicken and vegetables served in warm pita bread, topped with a creamy homemade herby ranch sauce. It’s an easy, healthy weeknight dinner ready in under 30 minutes.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into strips
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 4 pita breads or flatbreads
- 1 cup chopped romaine or spinach
- 1/2 cup crumbled feta (optional)
- For the Herby Ranch:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp buttermilk (or milk)
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp chopped parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- In a large bowl, toss chicken with olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper.
- Add sliced peppers and onions to the bowl and toss to coat evenly.
- Spread chicken and vegetables evenly on the prepared sheet pan.
- Roast for 18–22 minutes, stirring halfway, until chicken is cooked through and vegetables are tender.
- While the chicken cooks, prepare the herby ranch by whisking together mayonnaise, sour cream, buttermilk, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper in a small bowl. Chill until ready to use.
- Warm pita breads in the oven for 1–2 minutes or on a skillet.
- Assemble pitas: layer romaine, roasted chicken and veggies, drizzle with herby ranch, and sprinkle with feta if desired.
- Serve immediately with extra dressing on the side.
Notes
- Use Greek yogurt instead of sour cream for a tangier, lighter ranch.
- Add cucumbers or tomatoes for extra freshness.
- For a gluten-free option, serve in lettuce wraps instead of pita.
- The herby ranch can be made up to 3 days in advance and stored in the fridge.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American Mediterranean Fusion