Sheet Pan Chicken Pitas with Herby Ranch
Sheet Pan Chicken Pitas with Herby Ranch is a simple, wholesome, and flavorful meal where seasoned chicken and crisp vegetables roast together on one pan and are served in warm pita breads with a bright, creamy homemade ranch sauce. Ready in under 40 minutes, this dish offers a perfect balance of juicy protein, fresh veggies, and a refreshing herby ranch drizzle, ideal for quick weeknight dinners and family gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American/Mediterranean
- Diet: Gluten Free (if using gluten-free pita or lettuce wraps)
Ingredients
Scale
Chicken and Vegetables
- 1 to 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Herby Ranch Sauce
- 1 cup Greek yogurt
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp chives, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Additional
- 4–6 pita breads
- Optional toppings: fresh greens, tomatoes, toasted pine nuts or seeds, crumbled feta, sliced olives, lemon wedges (for serving)
Instructions
- Prepare the Chicken and Vegetables: Slice chicken into bite-sized strips. Cut bell peppers and red onions into thin, uniform pieces. Toss the chicken and vegetables with olive oil, minced garlic, lemon juice, salt, and pepper to marinate and infuse flavor.
- Roast on a Sheet Pan: Spread the marinated chicken and vegetables evenly on a large sheet pan. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, turning halfway through, until chicken is fully cooked and vegetables are tender with slight caramelization.
- Make the Herby Ranch Sauce: While roasting, combine Greek yogurt, chopped dill, parsley, chives, minced garlic, lemon juice, salt, and pepper. Adjust seasoning to taste, then chill in the refrigerator to let flavors meld.
- Warm the Pita Bread: Just before serving, warm pita pockets briefly in the oven or on a skillet until soft and pliable, perfect for wrapping the filling.
- Assemble the Pitas: Fill each warm pita with a generous amount of roasted chicken and vegetables. Drizzle liberally with the herby ranch sauce and add extra toppings as desired. Fold and serve immediately.
Notes
- Slice chicken and vegetables uniformly for even cooking.
- Roast at a high temperature for beautifully browned edges and juicy chicken.
- Marinate chicken ahead for at least 30 minutes to enhance flavor.
- Use fresh dill, parsley, and chives for the best ranch flavor.
- Don’t overfill pitas to avoid sogginess.
- Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days; keep ranch sauce separate.
- Freeze cooked chicken and vegetables in portioned containers; freeze ranch sauce separately for up to 2 months.
- Reheat leftovers gently in skillet or oven; avoid microwaving pitas directly.
Nutrition
- Serving Size: 1 pita with filling and sauce
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sheet pan chicken pitas, herby ranch, chicken and vegetable sheet pan, easy dinner, quick chicken recipe, healthy weeknight meal