Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
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; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 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 mixed greens; 1 tomato, sliced; Optional toppings: crumbled feta, pickled onions, cucumber slices, hot sauce

Description

An easy, weeknight-friendly meal with roasted chicken, sweet bell peppers, and herby ranch for a delicious flavorful pita experience.

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
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
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 mixed greens
1 tomato, sliced
Optional toppings: crumbled feta, pickled onions, cucumber slices, hot sauce

Instructions

Preheat your oven to 425°F (220°C).
On a large sheet pan, combine chicken strips, sliced peppers, and onion. Drizzle with olive oil.
Sprinkle garlic powder, paprika, oregano, cumin, chili flakes (if using), and salt and pepper. Toss everything until evenly coated and spread into a single layer.
Roast for 20–25 minutes, flipping halfway through, until chicken registers 165°F (74°C) and vegetables are tender.
While the pan roasts, whisk together the herby ranch ingredients in a bowl. Adjust seasoning and chill until ready to serve.
Warm the pitas in the oven for 5 minutes or briefly toast in a skillet.
Assemble by layering shredded lettuce, roasted chicken and veggies, tomato slices, and optional toppings. Drizzle with herby ranch.

Notes

For a dairy-free ranch, use coconut yogurt and plant-based milk. Ensure not to overcrowd the pan to allow even roasting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 pita
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 65mg

Keywords: sheet pan, chicken, pitas, herby ranch, weeknight dinner, easy recipe