Description
This Sheet Pan Chicken Pita with Herby Ranch is a quick and flavorful Mediterranean-American meal perfect for easy weeknight dinners. Tender roasted chicken strips paired with vibrant bell peppers and onions are roasted together on a single sheet pan for minimal cleanup. Served inside warm, soft pita bread with fresh lettuce, tomatoes, and a creamy, herb-infused ranch sauce, this recipe offers a delicious combination of textures and bright 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
Other Ingredients
- 4 to 6 pita breads
- 1 cup shredded romaine lettuce
- 1/2 cup diced tomatoes
Herby Ranch Sauce
- 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 the oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Toss chicken and vegetables with seasonings: In a large bowl, combine the chicken strips, sliced red and yellow bell peppers, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, dried oregano, smoked paprika, salt, and black pepper. Toss until everything is evenly coated with the seasoning.
- Roast chicken and vegetables: Spread the seasoned mixture in a single layer on the prepared sheet pan. Roast in the oven for 18 to 22 minutes, stirring halfway through, until the chicken is fully cooked and lightly browned and the vegetables are tender.
- Prepare the herby ranch sauce: While the chicken roasts, whisk 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 or in a dry skillet over medium heat until soft and pliable, making them easier to fill.
- Assemble the pitas: Fill each warmed pita with a generous portion of the roasted chicken and vegetables mixture. Top with shredded romaine lettuce and diced tomatoes for freshness and crunch.
- Add herby ranch and serve: Drizzle the creamy herby ranch sauce generously over each stuffed pita. Serve immediately for best flavor and texture.
Notes
- For a lighter option, substitute all mayonnaise and sour cream with Greek yogurt to reduce fat content while keeping creaminess.
- Add sliced cucumbers or crumbled feta cheese inside the pita for extra flavor and texture contrast.
- Store leftover roasted chicken and herby ranch sauce separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
