Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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; Salt and pepper, to taste; 4 pitas (pocket or flatbread style); 1 cup shredded lettuce or greens; 1 tomato, sliced; Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Description

A quick and easy dinner featuring roasted chicken and veggies served in pitas with a creamy herby ranch dressing.

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 (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
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).
Toss chicken, peppers, and onion with olive oil and spices on a large sheet pan.
Spread in a single layer so everything roasts evenly.
Roast for 20–25 minutes, flipping once halfway, until chicken is cooked and veggies are tender.
Whisk mayonnaise, sour cream, milk, herbs, spices, and lemon juice until smooth; chill.
Warm pitas in the oven for a few minutes if you like them soft.
Slice pitas and fill with shredded lettuce, chicken, veggies, and tomato.
Add optional toppings like feta or pickled onions.
Drizzle the herby ranch over the filled pitas and serve.

Notes

Do not crowd the pan to ensure even roasting. Store chicken and veggies separately from the ranch for optimal freshness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg

Keywords: chicken, pitas, easy dinner, sheet pan meals, herby ranch