Sheet Pan Chicken Pitas with Herby Ranch Recipe

The aroma of roasted chicken and colorful vegetables fills your kitchen as you prepare to dive into a delightful meal. Sheet Pan Chicken Pitas with Herby Ranch is a vibrant, easy-to-make recipe that brings together juicy chicken strips and fresh veggies, all wrapped up in warm pitas. The herby ranch dressing adds a creamy, flavorful punch that elevates this dish to a new level. Perfect for busy weeknights or casual lunches, this recipe is sure to become a family favorite!

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 450
• Protein: 30g
• Carbohydrates: 34g
• Fat: 21g
• Fiber: 4g
• Sugar: 3g
• Sodium: 600mg

Why Make This Sheet Pan Chicken Pitas with Herby Ranch Recipe

Sheet Pan Chicken Pitas with Herby Ranch is more than just a meal; it is a meta of convenience and flavor. Utilizing a single sheet pan for both chicken and veggies means less cleanup time, which is perfect for those with a busy lifestyle. The versatility of this recipe allows you to customize your pitas with your favorite toppings or whatever you have on hand, ensuring it meets everyone’s tastes. Plus, the vibrant colors of the bell peppers and fresh herbs make this dish as pleasing to the eyes as it is to the palate.

How to Make Sheet Pan Chicken Pitas with Herby Ranch Recipe

Creating this delicious meal involves just a few simple steps. The recipe comes together seamlessly, making it ideal for both novice cooks and seasoned chefs alike. Let’s get started by gathering our ingredients and prepping for a flavorful evening!

Ingredients:

For the Chicken + Veggies:

• 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

For the Herby Ranch:

• 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

For Assembly:

• 4 pitas (pocket or flatbread style)
• 1 cup shredded lettuce or greens
• 1 tomato, sliced
• Optional toppings: feta cheese, pickled onions, cucumber, hot sauce

Directions:

Step 1: Preparation

Preheat your oven to 425°F (220°C). While the oven heats, prepare your chicken by cutting it into bite-sized strips and slice the bell peppers and onion.

Step 2: Mixing

On a large sheet pan, toss the chicken, sliced peppers, and onion together with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper until everything is well-coated.

Step 3: Cooking

Spread the mixture out in a single layer on the sheet pan. Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked and the veggies are tender.

Step 4: Finishing

While the chicken and veggies roast, whip together all the herby ranch ingredients in a bowl until smooth. Taste and adjust seasoning, adding milk to create your desired consistency. Chill in the fridge until ready to serve. When the chicken is done, optionally warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes. Slice each pita in half or leave them whole, then stuff them with shredded lettuce, the roasted chicken and veggie mixture, sliced tomatoes, and any additional toppings you desire. Finally, drizzle generously with the herby ranch dressing.

How to Serve Sheet Pan Chicken Pitas with Herby Ranch Recipe

These pitas are perfect for a casual family dinner or a quick lunch. Serve them alongside a fresh salad or perhaps some crispy sweet potato fries to round out the meal. They can also be a fun option for gatherings, allowing guests to customize their own with different toppings.

How to Store Sheet Pan Chicken Pitas with Herby Ranch Recipe

To store leftovers, place any uneaten chicken, veggies, and herby ranch dressing in separate airtight containers. The chicken and veggies will keep well in the fridge for up to 3 days. Reheat the chicken and veggies in the oven or microwave when ready to serve. For best results, assemble the pitas just before eating to keep the bread from getting soggy.

Expert Tips for Perfect Sheet Pan Chicken Pitas with Herby Ranch Recipe

• Choose chicken thighs for a juicier texture, or stick with breasts for a leaner option.
• Feel free to swap in other vegetables like zucchini or cherry tomatoes based on your preference.
• If you enjoy bold flavors, marinate the chicken ahead of time for at least an hour.
• Adjust the herby ranch dressing to your taste by incorporating more herbs or spices.
• Using Greek yogurt instead of sour cream can make the dressing lighter while adding a tangy flavor.

Delicious Variations

• Spicy Twist: Add some diced jalapeños to the chicken and veggies for a spicy kick.
• Mediterranean Style: Add olives and use feta cheese as a topping for a new flavor profile.
• Hummus Alternative: Swap the herby ranch with hummus for a creamy yet healthier option.
• Grain Bowl: Transform this recipe into a grain bowl by serving it over rice or quinoa instead of pitas.

Frequently Asked Questions

• Can I use frozen chicken? Yes, but make sure to thaw it completely before cooking to ensure even cooking.
• What can I substitute for the mayonnaise in the ranch dressing? You can use Greek yogurt or avocado for a healthier alternative.
• Is this recipe gluten-free? To make it gluten-free, choose gluten-free pitas or lettuce wraps instead.
• Can I make this ahead of time? Yes, you can prepare the chicken and veggies in advance and refrigerate them. Just reheat before serving.
• What else can I serve with these pitas? Consider serving with fresh fruit, a light salad, or chips for a crunch factor.

Conclusion

Sheet Pan Chicken Pitas with Herby Ranch is an incredibly easy and flavorful meal that will surely satisfy your cravings. With its fresh ingredients, delightful creaminess from the ranch, and the fun of stuffing your pitas, this dish is perfect for any occasion. Try it out tonight; it might just become your new go-to recipe! Happy cooking!

Sheet Pan Chicken Pitas with Herby Ranch

---

• Author: lydia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A vibrant and easy-to-make recipe featuring juicy chicken strips and fresh veggies, all enveloped in warm pitas with a flavorful herby ranch dressing.

---

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 425°F (220°C). While the oven heats, prepare your chicken by cutting it into bite-sized strips and slice the bell peppers and onion.
2. On a large sheet pan, toss the chicken, sliced peppers, and onion together with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper until everything is well-coated.
3. Spread the mixture out in a single layer on the sheet pan. Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked and the veggies are tender.
4. While the chicken and veggies roast, whip together all the herby ranch ingredients in a bowl until smooth. Taste and adjust seasoning, adding milk to create your desired consistency. Chill in the fridge until ready to serve.
5. When the chicken is done, optionally warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes. Slice each pita in half or leave them whole, then stuff them with shredded lettuce, the roasted chicken and veggie mixture, sliced tomatoes, and any additional toppings you desire. Finally, drizzle generously with the herby ranch dressing.

Notes

For a juicier texture, consider using chicken thighs. You can also customize with various vegetables and toppings.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg