Description

Weeknights can be busy, but that doesn’t mean you have to compromise on flavor. These Sheet Pan Chicken Pitas with Herby Ranch are quick, easy, and bursting with fresh flavors. Juicy roasted chicken paired with colorful vegetables, all tucked into warm pita bread and drizzled with creamy herby ranch, make this a perfect meal for a cozy evening or a simple family dinner. Inspired by Mediterranean flavors, this recipe brings convenience and taste together on one sheet pan.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon salt, or to taste
½ teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced into wedges
1 cup cherry tomatoes
4 large pita breads
1 cup shredded lettuce or mixed greens
½ cup crumbled feta cheese

For the Herby Ranch Dressing:

½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon dried parsley
Salt and pepper, to taste

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Instructions

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a medium bowl, combine the chicken pieces with olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until evenly coated.
Spread the seasoned chicken on one side of the sheet pan. Arrange the bell peppers, red onion, and cherry tomatoes on the other side. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 20-25 minutes, tossing vegetables halfway through, until the chicken reaches 165°F (74°C) and vegetables are tender and slightly caramelized.
While roasting, whisk together Greek yogurt, mayonnaise, lemon juice, garlic powder, dill, parsley, salt, and pepper for the herby ranch dressing. Adjust seasoning to taste.
Wrap pita breads in foil and warm them in the oven for the last 5 minutes of roasting, or toast lightly in a skillet.
Assemble pitas by layering shredded lettuce, roasted chicken, vegetables, cherry tomatoes, and feta. Drizzle generously with herby ranch dressing.
Serve immediately while warm.

Notes

Chicken breasts or thighs can be used; thighs remain juicier.
Swap vegetables for zucchini, mushrooms, or carrots for variety.
Use gluten-free pita for a gluten-free option.
Roast chicken and vegetables ahead of time for meal prep convenience.
Sprinkle toasted pine nuts or sesame seeds for extra flavor and texture.