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Sheet Pan Chicken Pitas with Herby Ranch

A quick, flavorful sheet pan meal featuring roasted chicken and veggies tucked into warm pita bread with a creamy, fresh herby ranch drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pitas
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Veggies
  • 1.5 lbs boneless skinless chicken breasts cut into chunks
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 red bell pepper sliced
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 0.5 lemon juiced
Herby Ranch Dressing
  • 0.5 cup Greek yogurt
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 small garlic clove grated
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1-2 tbsp water to thin
For Serving
  • 4-6 pita breads
  • 1 cup romaine lettuce shredded
  • 0.5 cucumber thinly sliced

Equipment

  • Sheet pan
  • Mixing bowls
  • Knife and cutting board
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Toss chicken, bell pepper, onion, and tomatoes with olive oil and spices. Spread evenly on the pan.
  3. Roast for 20–25 minutes, flipping halfway through. Drizzle with lemon juice once done.
  4. Whisk together all ingredients for herby ranch, adding water to thin as needed.
  5. Warm pita breads in oven or skillet for a few minutes.
  6. Assemble pitas with lettuce, cucumber, roasted chicken mixture, and herby ranch drizzle.

Notes

Use leftover herby ranch as a dip for veggies or fries.