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Sheet Pan Chicken Pitas with Herby Ranch

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Juicy chicken and vibrant veggies come together in these tasty sheet pan pitas, served with a creamy herby ranch sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 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
  • ½ tsp cumin
  • ½ tsp chili flakes (optional)
  • Salt and pepper, to taste
  • ½ cup mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 2 tbsp milk (to thin)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 tbsp fresh chives, chopped (or green onion)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon juice or vinegar
  • Salt and pepper, to taste
  • 4 pitas (pocket or flatbread style)
  • 1 cup shredded lettuce or greens
  • 1 tomato, sliced
  • Optional toppings: Feta cheese, Pickled onions, Cucumber, Hot sauce

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the chicken and veggies by combining them in a bowl with olive oil and spices, then toss well.
  3. Spread the mixture on a sheet pan evenly to avoid steaming.
  4. Bake for about 20-25 minutes, turning halfway for even cooking.
  5. Make the Herby Ranch by mixing all ingredients in a bowl until smooth.
  6. Create your pitas with shredded lettuce, chicken-vegetable mixture, sliced tomatoes, and drizzle with Herby Ranch.

Notes

Feel free to customize the veggies and swap in your favorite proteins for different flavor combinations.

Nutrition

Keywords: Sheet Pan Chicken, Pitas, Herby Ranch, Easy Dinner, Meal Prep

Find it online: https://basilboard.com/sheet-pan-chicken-pitas-herby-ranch-recipe/