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sheet pan chicken pitas with herby ranch dressing on a wooden cutting board

Sheet Pan Chicken Pitas with Herby Ranch

Easy and flavorful sheet pan chicken pitas loaded with roasted veggies and drizzled with a creamy homemade herby ranch dressing. Ready in 45 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs Cut into even 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
  • 0.5 tsp cumin
  • 0.5 tsp chili flakes Optional
  • Salt and pepper To taste
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or plain Greek yogurt
  • 2 tbsp milk Add gradually to reach desired consistency
  • 2 tbsp fresh parsley Finely chopped
  • 1 tbsp fresh dill Chopped, or 1 tsp dried
  • 1 tbsp fresh chives Chopped, or use green onion
  • 1 tsp garlic powder For ranch dressing
  • 1 tsp onion powder For ranch dressing
  • 1 tbsp lemon juice or white vinegar
  • 4 pitas Pocket or flatbread style
  • 1 cup shredded lettuce or greens
  • 1 tomato Sliced
  • Optional toppings Feta cheese, pickled onions, cucumber, hot sauce, sliced avocado

Equipment

  • Large sheet pan
  • Large mixing bowl
  • Small mixing bowl
  • oven
  • Aluminum foil (optional)

Method
 

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. On a large sheet pan, toss chicken strips, sliced peppers, and red onion with olive oil, garlic powder, paprika, oregano, cumin, and chili flakes if using. Spread everything in a single layer. Do not crowd the pan - use two pans if needed.
  3. Roast for 20 to 25 minutes, flipping chicken and veggies halfway through, until chicken reaches an internal temperature of 165 degrees F and veggies are tender with golden edges.
  4. While the chicken roasts, whisk together mayo, sour cream (or Greek yogurt), milk, parsley, dill, chives, garlic powder, onion powder, and lemon juice in a small bowl. Add milk gradually to reach desired consistency. Taste and adjust salt and pepper. Cover and refrigerate.
  5. Optional: Switch oven to broil on high for the last 2 to 3 minutes for a charred finish. Watch closely.
  6. Wrap pitas in foil and warm in the oven for the last 5 minutes of roasting.
  7. Slice each pita in half to form pockets or leave whole and fold. Fill with lettuce, roasted chicken and veggies, and tomato. Drizzle generously with herby ranch and add optional toppings. Serve immediately.

Notes

Thighs stay juicier than breasts and are more forgiving in a hot oven. Greek yogurt in the ranch adds protein and reduces calories. Shortcut: use rotisserie chicken tossed with the spice blend and roast with the veggies for 10 minutes. No pita? Serve as a bowl over rice, quinoa, or salad greens. Let the ranch chill at least 10 to 15 minutes before serving for best flavor.
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