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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch Recipe

In a culinary world overflowing with complicated recipes and multi-step meals, it’s easy to feel overwhelmed when it comes to getting dinner on the table—especially on a busy weeknight. That’s where the beauty of the sheet pan dinner comes in. With minimal mess, simple prep, and maximum flavor, sheet pan meals are the modern home cook’s secret weapon. And few dishes showcase this convenience better than these Sheet Pan Chicken Pitas with Herby Ranch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Sheet pan

Method
 

Instructions
  1. Preheat oven to 425°F (220°C).
  2. On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings.
  3. Spread everything out in a single layer.
  4. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
  5. While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
  6. Taste and adjust seasoning. Add milk to reach desired consistency.
  7. Chill in fridge until ready to use.
  8. Warm the pitas (optional: wrap in foil and heat in oven for 5 minutes).
  9. Slice each pita in half to make pockets, or leave whole and fold.
  10. Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
  11. Drizzle generously with herby ranch.