Print

Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An easy, one-pan meal featuring roasted, seasoned chicken and veggies stuffed into pitas with a fresh homemade herby ranch sauce. Perfect for busy nights and casual gatherings.

  • Author: François Lemoine
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 min
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mediterranean-Inspired

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 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, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp fresh chives, chopped
1 tsp garlic powder
1 tsp onion powder
1 tbsp lemon juice
Salt and pepper, to taste
4 pitas
1 cup shredded lettuce
1 tomato, sliced
Optional: feta-style cheese, pickled onions, cucumber, hot sauce

Instructions

  1. Preheat oven to 425°F (220°C). On a sheet pan, toss chicken, peppers, and onion with oil and seasonings. Spread in a single layer.
  2. Roast for 20–25 mins, flipping halfway, until chicken is cooked and veggies are tender.
  3. Meanwhile, whisk all herby ranch ingredients in a bowl. Adjust seasoning and consistency with milk. Chill until ready.
  4. Warm pitas if desired. Slice in half for pockets. Stuff with lettuce, chicken mix, tomato, and toppings. Drizzle with sauce.

Notes

  • Cut chicken and veggies uniformly for even cooking. Do not overcrowd the sheet pan.
  • The herby ranch can be made up to 3 days ahead. Fresh herbs are recommended for the sauce.
  • Try with shrimp, tofu, or different vegetable combinations. Adjust seasonings for global flavor variations.

Nutrition