Sheet Pan Chicken Pitas with Creamy Herby Ranch
These sheet pan chicken pitas with herby ranch are a quick and flavor-packed dinner solution. Tender roasted chicken and veggies wrapped in warm pita, topped with creamy herb dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4–6 1x
Ingredients
1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
Black pepper to taste
2 bell peppers, sliced
1 red onion, sliced
4–6 pita breads, warmed
1 cup mixed greens
½ cup crumbled feta (optional)
1 cucumber, sliced (optional)
Herby Ranch:
½ cup Greek yogurt
¼ cup mayonnaise
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped chives
Salt and pepper to taste
Instructions
-
Preheat oven to 425°F (220°C).
-
Toss chicken with olive oil, paprika, cumin, oregano, garlic powder, salt, and pepper.
-
Toss sliced peppers and onion with oil, salt, and pepper.
-
Spread chicken and veggies on a sheet pan in a single layer.
-
Roast for 20–25 minutes, flipping halfway through.
-
Mix all herby ranch ingredients in a bowl.
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Warm pitas and lay down greens, chicken, veggies, and toppings.
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Drizzle with herby ranch and serve immediately.
Notes
Use store-bought ranch with fresh herbs for a shortcut. Substitute tofu or shrimp for chicken. Gluten-free pitas or lettuce wraps can be used for dietary needs.