Description
A delicious and easy-to-make Sheet Pan Chicken Pita with Herby Ranch, featuring tender roasted chicken strips, colorful bell peppers, and red onions served in warm pita bread with fresh lettuce, tomatoes, and a creamy homemade herby ranch dressing. Perfect for a quick weeknight dinner with Mediterranean-American flavors.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pita and Toppings
- 4 to 6 pita breads
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
Herby Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup and even cooking.
- Toss Chicken and Vegetables: In a large bowl, combine the chicken strips, sliced red and yellow bell peppers, and sliced red onion. Drizzle with olive oil, then sprinkle garlic powder, dried oregano, smoked paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated with the seasoning and oil.
- Roast the Mixture: Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Roast in the preheated oven for 18 to 22 minutes, stirring once halfway through to ensure even cooking and browning. The chicken should be fully cooked and nicely caramelized.
- Make Herby Ranch Dressing: While the chicken roasts, prepare the herby ranch by whisking together mayonnaise, sour cream or Greek yogurt, chopped dill, parsley, chives, lemon juice, garlic powder, salt, and black pepper in a small bowl until smooth and creamy.
- Warm the Pita Breads: Warm the pita breads in the oven for a few minutes until soft and pliable, or heat them in a dry skillet over medium heat just until warm.
- Assemble the Pitas: Fill each warmed pita with a generous portion of the roasted chicken and vegetable mixture. Top with shredded romaine lettuce and diced tomatoes for freshness and crunch.
- Add Dressing and Serve: Drizzle each pita generously with the prepared herby ranch dressing. Serve immediately while warm and enjoy this flavorful, hands-on meal.
Notes
- For a lighter dressing, substitute mayonnaise and sour cream with all Greek yogurt.
- Add sliced cucumbers or crumbled feta cheese to the pita for extra flavor and texture.
- Store leftover chicken and herby ranch separately in airtight containers in the refrigerator for up to 3 days.
