Sheet Pan Chicken Pitas Herby Ranch (Printable View)

Crispy sheet pan chicken and roasted vegetables in warm pitas with tangy herby ranch sauce.

# What You'll Need:

→ For the Chicken & Vegetables

01 - 1 1/4 lbs boneless, skinless chicken breasts or thighs, cut into strips
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1 tsp dried oregano
08 - 1/2 tsp garlic powder
09 - Salt and black pepper, to taste

→ For the Herby Ranch Sauce

10 - 1/2 cup Greek yogurt
11 - 1/4 cup mayonnaise
12 - 2 tbsp buttermilk or regular milk
13 - 1 garlic clove, finely grated
14 - 2 tbsp fresh parsley, chopped
15 - 2 tbsp fresh dill, chopped
16 - 1 tbsp fresh chives, chopped
17 - 1 tbsp lemon juice
18 - Salt and black pepper, to taste

→ To Serve

19 - 4 pita breads
20 - 1 cup cherry tomatoes, halved
21 - 1 cup cucumber, diced
22 - 1/2 cup crumbled feta cheese (optional)
23 - Fresh herbs, for garnish

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine the chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared sheet pan. Bake for 20-25 minutes, tossing halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
04 - While the chicken cooks, prepare the herby ranch sauce: In a bowl, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Warm the pita breads in foil in the oven during the last 5 minutes of baking.
06 - To assemble, fill each pita with roasted chicken and vegetables. Top with cherry tomatoes, cucumber, a generous drizzle of herby ranch, and feta if using. Garnish with extra herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • The way the roasted vegetables get sweet and caramelized while the chicken turns perfectly tender
  • You can prep everything in about fifteen minutes and let the oven do the heavy lifting
  • That homemade ranch sauce is honestly good enough to eat with a spoon
02 -
  • Overcrowding the sheet pan will steam everything instead of roasting it, so use two pans if needed
  • The ranch sauce tastes even better after it sits for 30 minutes, so make it first if you have time
  • Dont skip warming the pitas because room temperature pitas just cant compete with warm ones
03 -
  • Pat your chicken dry before seasoning so the spices actually stick instead of sliding off
  • Let the sheet pan rest for 5 minutes after roasting so those juices redistribute
  • Toast your pitas directly over a gas flame for 30 seconds per side for the best texture

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