Sheet Pan Chicken Pitas with Herby Ranch (Printable Version)
Crispy roasted chicken and vegetables nestled in warm pitas with a creamy, herb-filled ranch sauce for an easy Mediterranean-inspired dinner.
# What You 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 Make It:
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, 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 - 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 ranch sauce is genuinely good enough to eat with a spoon and will upgrade anything you put it on
- Everything cooks on one pan so you're not stuck at the sink while everyone else is already eating
02 -
- Dont overcrowd your sheet pan or the chicken will steam instead of roast and you'll miss out on those crispy edges
- Let the chicken rest for a couple minutes before slicing if you're using breasts so the juices don't escape
03 -
- Grate the garlic directly into the yogurt mixture instead of mincing it for a smoother sauce
- If you only have dried herbs, use half the amount but fresh really makes this sauce special