Description
Flavor-packed sheet pan chicken pitas loaded with roasted veggies, tender seasoned chicken, and a drizzle of homemade herby ranch a quick, fresh weeknight meal.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 tbsp ranch seasoning mix
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 pita breads or flatbreads, warmed
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- —
- For the Herby Ranch:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp buttermilk (or milk to thin)
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- 1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- 2. In a large bowl, combine chicken, bell peppers, and red onion.
- 3. Drizzle with olive oil and season with ranch mix, paprika, garlic powder, salt, and black pepper. Toss well to coat.
- 4. Spread mixture evenly on the prepared sheet pan.
- 5. Roast for 20–25 minutes, stirring halfway through, until chicken is cooked through and veggies are slightly charred.
- 6. While the chicken roasts, make the herby ranch by whisking together all dressing ingredients in a small bowl until smooth. Chill until ready to serve.
- 7. Warm the pita breads and fill each with roasted chicken and veggies.
- 8. Top with lettuce, cherry tomatoes, and a generous drizzle of herby ranch dressing.
- 9. Serve immediately with extra sauce on the side.
Notes
- For extra flavor, marinate the chicken in the seasoning and oil for 30 minutes before baking.
- Try adding crumbled feta, cucumbers, or pickled onions for a Mediterranean twist.
- Store leftover chicken and sauce separately reheat the chicken and assemble fresh pitas for easy lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 filled pita
- Calories: 430
- Sugar: 5g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg
Keywords: chicken pita, ranch dressing, roasted vegetables, sheet pan dinner