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Sheet pan chicken pitas with herby ranch drizzle

Sheet Pan Chicken Pitas with Herby Ranch

Enjoy a delicious and easy weeknight meal with these Sheet Pan Chicken Pitas. Tender chicken and roasted vegetables are served in warm pita bread with a fresh, herby ranch dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 pitas
Calories 450 kcal

Equipment

  • Oven
  • Large baking sheet
  • Parchment paper
  • Small bowl
  • Whisk
  • Foil (optional)
  • Dry skillet (optional)

Ingredients
  

For the Chicken & Veggies

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 zucchini, quartered lengthwise and then sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • Salt and black pepper to taste

For the Herby Ranch

  • 0.5 cup plain Greek yogurt (or mayonnaise for a richer dressing)
  • 0.25 cup buttermilk (if using Greek yogurt, or milk if using mayo)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • Pinch of salt and black pepper

For Serving

  • 6-8 pita breads
  • Optional toppings crumbled feta cheese, chopped cucumbers, cherry tomatoes, fresh lettuce

Instructions
 

Preheat & Prep

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Season the Protein & Veggies

  • On the prepared baking sheet, combine chicken, bell peppers, onion, and zucchini. Drizzle with olive oil, then season with oregano, garlic powder, paprika, salt, and pepper, tossing to coat and spreading in a single layer.

Roast

  • Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp, stirring halfway through.

Make the Herby Ranch

  • While roasting, whisk together Greek yogurt, buttermilk, fresh dill, parsley, chives, garlic powder, onion powder, salt, and pepper until smooth, then adjust seasonings to taste.

Warm Pitas

  • During the last few minutes of roasting, warm pita breads in the oven, on the stovetop, or briefly microwave.

Assemble & Serve

  • Fill warm pita breads with roasted chicken and vegetables, drizzle with herby ranch, and add optional toppings before serving immediately.

Notes

For extra flavor, marinate the chicken in the olive oil and spices for 30 minutes before roasting. Adjust the amount of fresh herbs in the ranch dressing to your preference. This recipe is also great for meal prep; simply store the chicken and veggies separately from the pitas and ranch, then assemble when ready to eat.