Sheet Pan Chicken Pitas with Herby Ranch (Printable Format)
Crisp roasted chicken and vegetables in warm pitas topped with fresh herb ranch sauce
# What You Need:
→ Chicken & Vegetables
01 - 1 1/4 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1 tsp dried oregano
08 - 1/2 tsp garlic powder
09 - Salt and black pepper, to taste
→ Herby Ranch Sauce
10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 2 tbsp buttermilk or regular milk
13 - 1 garlic clove, finely grated
14 - 2 tbsp fresh parsley, chopped
15 - 2 tbsp fresh dill, chopped
16 - 1 tbsp fresh chives, chopped
17 - 1 tbsp lemon juice
18 - Salt and black pepper, to taste
→ To Serve
19 - 4 pita breads
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 cup crumbled feta cheese (optional)
23 - Fresh herbs, for garnish
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine the chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared sheet pan. Bake for 20-25 minutes, tossing halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
04 - In a bowl, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Warm the pita breads in foil in the oven during the last 5 minutes of baking.
06 - Fill each pita with roasted chicken and vegetables. Top with cherry tomatoes, cucumber, a generous drizzle of herby ranch, and feta if using. Garnish with extra herbs as desired. Serve immediately.
# Expert Suggestions:
01 -
- The ranch sauce is the kind of thing youll want to put on everything afterward
- Everything cooks on one pan so cleanup is practically nonexistent
02 -
- Don't overcrowd the sheet pan or the vegetables will steam instead of roast
- The ranch sauce needs at least 15 minutes in the fridge for flavors to meld together
03 -
- Cut all your vegetables and chicken into similar sized pieces so everything finishes cooking at the same time
- Let the chicken rest for 5 minutes after roasting before slicing into the pitas so it stays juicy