Description
Sheet Pan Chicken Pitas with Herby Ranch are a fresh, flavorful meal featuring roasted seasoned chicken, tender veggies, and warm pita bread drizzled with a creamy homemade herby ranch sauce. Easy, satisfying, and perfect for busy weeknights.
Ingredients
Scale
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts or thighs, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 4–6 pita breads, warmed
- Optional toppings: shredded lettuce, diced tomatoes, cucumbers
Herby Ranch Sauce
- 1/2 cup ranch dressing
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill or chives, chopped
- 1 tsp lemon juice
Instructions
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
- Spread chicken, bell pepper, and red onion evenly on the baking sheet.
- Roast for 20–25 minutes, stirring halfway, until chicken is cooked through and lightly browned.
- Meanwhile, mix ranch dressing, parsley, dill (or chives), and lemon juice in a small bowl.
- Warm pita breads according to package instructions.
- Assemble pitas with roasted chicken and veggies, then drizzle generously with herby ranch sauce.
- Add desired toppings and serve immediately.
Notes
Swap pita for naan or wraps if desired. This recipe also works great for meal prep—store chicken and sauce separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan / Oven-Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 pita
- Calories: 460
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: sheet pan chicken pitas, herby ranch chicken, easy pita recipe, weeknight chicken dinner