Sheet Pan Chicken Pitas with Herby Ranch
A quick and delicious sheet-pan supper of seasoned chicken and roasted bell peppers served in warm pita pockets, topped with a tangy herby ranch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free Option Available
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 whole wheat pita pockets
- 1 cup mixed greens
- 1 tomato, sliced
- 1/2 cup mayonnaise
- 1/2 cup sour cream or unsweetened plant yogurt
- 2 tbsp fresh herbs (parsley, dill, or cilantro), chopped
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Toss chicken and vegetables with olive oil and spices on a sheet pan.
- Roast for 20–25 minutes, flipping halfway.
- Whisk together the mayonnaise, sour cream, herbs, and lemon juice for the herby ranch.
- Warm the pitas briefly in the oven.
- Fill each pita with greens, tomato, chicken, and roasted vegetables.
- Drizzle with the herby ranch sauce before serving.
Notes
For a dairy-free option, substitute with dairy-free mayonnaise and plant yogurt. Refrigerate leftovers in airtight containers.