Description
A flavorful and easy sheet pan dinner featuring roasted seasoned chicken, colorful vegetables, warm pita bread, and a creamy herby ranch sauce. Perfect for quick weeknight meals or casual gatherings.
Ingredients
For the Chicken
1 ½ lb boneless skinless chicken breasts or thighs, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
For the Herby Ranch Sauce
¾ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
¼ teaspoon salt
¼ teaspoon black pepper
For Serving
4–6 pita breads
1 cup shredded lettuce
1 cup diced cucumber
½ cup diced tomatoes
¼ cup crumbled feta cheese
Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a bowl, combine sliced chicken, bell peppers, and onion.
Add olive oil, garlic powder, paprika, cumin, coriander, salt, and black pepper. Toss to coat evenly.
Spread the mixture across the sheet pan in a single layer.
Roast for 18–22 minutes until the chicken is cooked through and lightly browned.
In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, parsley, dill, chives, salt, and pepper to make the herby ranch sauce.
Warm the pita bread in a skillet or oven.
Fill each pita with roasted chicken and vegetables.
Top with lettuce, cucumber, tomatoes, feta cheese, and drizzle with herby ranch sauce.
Notes
Use chicken thighs for extra juiciness and flavor.
Store leftover chicken and vegetables in the refrigerator for up to 3 days.
The herby ranch sauce can be prepared ahead and refrigerated for up to 4 days.
Add extra vegetables like zucchini or mushrooms for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes