Sheet Pan Chicken Pitas with Herby Ranch (Printable)

Tender roasted chicken and vegetables in warm pitas with creamy herby ranch sauce

# What You'll 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 Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - Combine the chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper in a large bowl. 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 - While the chicken cooks, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Wrap the pita breads in foil and warm 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 Tips:

01 -
  • The herby ranch sauce transforms simple ingredients into something restaurant-worthy
  • Cleanup takes exactly three minutes because everything cooks on one pan
  • These pitas have saved more weeknight dinners than I can count
02 -
  • Dont overcrowd the pan or the vegetables will steam instead of roast
  • Let the chicken rest for 2 minutes before slicing into the pitas
  • The sauce thickens in the fridge so add a splash of buttermilk before serving leftovers
03 -
  • Cut all your vegetables and chicken to similar sizes for even cooking
  • Line your sheet pan with parchment paper for practically zero cleanup

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