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Sheet pan chicken pitas topped with herby ranch dressing

Sheet Pan Chicken Pitas with Herby Ranch

Juicy chicken and vibrant veggies stuffed into warm pitas, drizzled with a zesty herby ranch dressing, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken and veggies
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium red onion, sliced
  • 2 tablespoons olive oil to toss with chicken and veggies
  • 2 teaspoons garlic powder for seasoning
  • 2 teaspoons paprika for seasoning
  • 1 teaspoon dried oregano for seasoning
  • 0.5 teaspoon cumin for seasoning
  • 0.5 teaspoon chili flakes optional for heat
  • Salt and pepper to taste
For the herby ranch
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or Greek yogurt for tang
  • 2 tablespoons milk to thin the ranch
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dried
  • 1 tablespoon fresh chives or green onion, chopped
  • 1 teaspoon garlic powder for seasoning
  • 1 teaspoon onion powder for seasoning
  • 1 tablespoon lemon juice or vinegar for acidity
  • Salt and pepper to taste
For assembly
  • 4 pieces pitas warm before serving, if desired
  • Shredded lettuce or mixed greens for stuffing
  • 1-2 slices tomato for stuffing
  • Optional toppings: crumbled feta, pickled onions, cucumber, hot sauce

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a lined baking sheet, toss the chicken strips, bell peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper. Spread everything in an even layer.
Cooking
  1. Roast in the oven for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
Assembly
  1. While that’s in the oven, whisk together mayonnaise, sour cream, milk, parsley, dill, chives, lemon juice, garlic powder, onion powder, salt, and pepper for the herby ranch.
  2. Once the chicken and veggies are out of the oven, fill pitas with the mix, and top with lettuce, tomato, and any extra goodies you desire.

Notes

Marinate the chicken for extra flavor if you have some time. Even 20 minutes will make a difference! You can also swap the chicken for tofu or chickpeas for a tasty vegan twist.