Sheet Pan Chicken Herby Pitas (Printable View)
Juicy chicken, roasted veggies, and herby ranch come together in warm, satisfying pitas.
# Ingredient List:
→ Chicken and Vegetables
01 -
1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized strips
02 -
1 red bell pepper, sliced
03 -
1 yellow bell pepper, sliced
04 -
1 red onion, sliced
05 -
2 tablespoons olive oil
06 -
2 teaspoons garlic powder
07 -
2 teaspoons paprika
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon crushed red chili flakes, optional
11 -
Salt and freshly ground black pepper, to taste
→ Herby Ranch Dressing
12 -
1/2 cup mayonnaise
13 -
1/2 cup sour cream or plain Greek yogurt
14 -
2 tablespoons milk
15 -
2 tablespoons fresh parsley, finely chopped
16 -
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
17 -
1 tablespoon fresh chives, chopped, or green onion
18 -
1 teaspoon garlic powder
19 -
1 teaspoon onion powder
20 -
1 tablespoon lemon juice or vinegar
21 -
Salt and freshly ground black pepper, to taste
→ Assembly and Toppings
22 -
4 pita breads, pocket or flatbread style
23 -
1 cup shredded lettuce or mixed greens
24 -
1 medium tomato, sliced
25 -
Feta cheese, optional
26 -
Pickled onions, optional
27 -
Sliced cucumber, optional
28 -
Hot sauce, optional
# Preparation Steps:
01 -
Preheat oven to 425°F. Combine chicken strips, bell peppers, and red onion on a large sheet pan. Drizzle with olive oil, then season with garlic powder, paprika, dried oregano, cumin, chili flakes, salt, and pepper. Toss thoroughly to coat and spread in a single layer. Roast for 20 to 25 minutes, flipping halfway through, until chicken is fully cooked and vegetables are tender.
02 -
While chicken is roasting, whisk together mayonnaise, sour cream or Greek yogurt, milk, chopped parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, salt, and black pepper in a bowl. Adjust seasoning as needed and thin with milk to reach desired consistency. Refrigerate until ready to serve.
03 -
Warm pitas by wrapping in foil and heating in the oven for 5 minutes, if desired. Slice each pita in half to create pockets, or keep whole and fold. Fill each pita with shredded lettuce, roasted chicken and vegetables, and tomato slices. Add optional toppings such as feta cheese, pickled onions, cucumber, or hot sauce. Drizzle generously with herby ranch dressing and serve immediately.
# Supplementary Details:
01 -
Roasting the chicken and vegetables together allows flavors to meld while streamlining cleanup.