why make this recipe
Sheet Pan Chicken Pitas with Herby Ranch are a delicious and convenient meal. They combine tender chicken and colorful vegetables, all tossed together on one sheet pan for easy cooking. The herby ranch dressing adds a fresh and creamy flavor that makes every bite enjoyable. Plus, making everything on a sheet pan means less cleanup! This recipe is perfect for busy weeknights when you want to get dinner on the table quickly.
how to make Sheet Pan Chicken Pitas with Herby Ranch
Ingredients :
For the Chicken + Veggies:
- 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
For the Herby Ranch:
- 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
For Assembly:
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Directions :
- Preheat oven to 425°F (220°C).
- On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer.
- Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
- While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
- Taste and adjust seasoning. Add milk to reach desired consistency.
- Chill in the fridge until ready to use.
- Warm the pitas (optional: wrap in foil and heat in the oven for 5 minutes).
- Slice each pita in half to make pockets, or leave whole and fold.
- Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
- Drizzle generously with herby ranch.
how to serve Sheet Pan Chicken Pitas with Herby Ranch
Serve these pitas warm for a comforting meal. You can enjoy them on their own or with a side of chips or a salad for extra crunch. They make great leftovers, so consider making a double batch for lunch the next day!
how to store Sheet Pan Chicken Pitas with Herby Ranch
To store leftovers, place the chicken and veggies in an airtight container and keep them in the fridge. The herby ranch should also be stored separately in a sealed container. Use within 3-4 days for the best flavor and freshness.
tips to make Sheet Pan Chicken Pitas with Herby Ranch
- Cut your chicken and veggies into similar sizes to ensure they cook evenly.
- Feel free to swap in your favorite vegetables, like zucchini or mushrooms, for a different twist.
- If you want extra flavor, marinate the chicken in the olive oil and spices for a few hours before cooking.
variation (if any)
You can easily customize these pitas by changing the protein. Use shrimp or tofu instead of chicken. You can also make them spicy by adding jalapeños or using a spicy ranch dressing.
FAQs
Can I make this recipe ahead of time?
You can prepare the chicken and veggies in advance and store them in the fridge. Roast them right before serving for a fresh meal.
Can I freeze the chicken and veggies?
Yes, you can freeze the cooked chicken and veggies in an airtight container for up to 2 months. Thaw in the fridge before reheating.
What can I serve with these pitas?
These pitas pair well with a simple salad, roasted potatoes, or a side of hummus and veggies for dipping.
Sheet Pan Chicken Pitas with Herby Ranch
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delicious and convenient meal featuring tender chicken and colorful vegetables, served in warm pitas with a creamy herby ranch dressing.
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
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat oven to 425°F (220°C).
- On a large sheet pan, toss chicken, peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer.
- Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are tender.
- While the chicken is roasting, whisk together all the herby ranch ingredients in a bowl.
- Taste and adjust seasoning. Add milk to reach desired consistency.
- Chill in the fridge until ready to use.
- Warm the pitas (optional: wrap in foil and heat in the oven for 5 minutes).
- Slice each pita in half to make pockets, or leave whole and fold.
- Stuff with lettuce, chicken + veggies, tomato, and optional toppings.
- Drizzle generously with herby ranch.
Notes
For best results, cut chicken and veggies into similar sizes to ensure even cooking. Feel free to swap in your favorite vegetables or protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pitas, sheet pan dinner, herby ranch, easy weeknight meal