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–+ servings
Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch for Easy Dinners

These Sheet Pan Chicken Pitas with Herby Ranch are a customizable and effortless meal option, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1.5 pounds Boneless, Skinless Chicken Breasts or Thighs Thighs add more flavor
  • 1 large Red Bell Pepper Provides sweetness and vibrant color
  • 1 large Yellow Bell Pepper Adds a touch of sweetness
  • 1 large Red Onion Contributes aromatic flavor
  • 2 tablespoons Olive Oil Essential for tossing
  • 2 teaspoons Garlic Powder Enhances flavor depth
  • 2 teaspoons Paprika Adds smokiness
  • 1 teaspoon Dried Oregano Infuses a herbal note
  • 1 teaspoon Cumin Offers warmth and earthiness
  • 1 teaspoon Chili Flakes Add optional heat
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
For the Herby Ranch Dressing
  • 1 cup Mayonnaise Acts as the base
  • 1/2 cup Sour Cream or Greek Yogurt Adds tanginess
  • 1/4 cup Milk Used to thin the ranch
  • 1/4 cup Fresh Parsley Provides freshness
  • 2 tablespoons Fresh Dill Adds distinct flavor
  • 2 tablespoons Fresh Chives or Green Onion Introduces mild onion flavor
  • 1 tablespoon Lemon Juice or Vinegar Adds acidity
For Assembly
  • 4 large Pitas Used for serving
  • 2 cups Shredded Lettuce or Mixed Greens Adds crunch
  • 1 large Tomato Provides juiciness
  • to taste Optional Toppings Crumbled feta, pickled onions, cucumber

Equipment

  • Oven
  • Sheet pan
  • Mixing Bowl
  • whisk
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) to set the stage for perfect roasting.
  2. In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, and lemon juice. Cover and refrigerate.
  3. Slice chicken into even strips and toss with olive oil, garlic powder, paprika, oregano, cumin, salt, and pepper on a sheet pan.
  4. Roast in the oven for 20-25 minutes, flipping halfway through, until chicken reaches 165°F.
  5. Wrap pitas in foil or warm in a skillet over low heat for 5-10 minutes until soft.
  6. Assemble pitas starting with lettuce, followed by the chicken mixture, tomato slices, and drizzle with ranch dressing.
  7. Serve warm, optionally topped with feta, pickled onions, or other garnishes.

Nutrition

Serving: 1pitaCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Ensure even slicing of chicken for better cooking. Avoid overcrowding the sheet pan for optimal roasting.

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