Go Back
Sheet pan chicken pitas served with herby ranch dressing on a plate

Sheet Pan Chicken Pitas with Herby Ranch

A comforting and nutritious meal featuring roasted chicken and vibrant veggies packed in warm pita pockets, served with a creamy herby ranch dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces, patted dry
  • 1 piece red bell pepper, cut into 1-inch pieces
  • 1 piece yellow bell pepper, cut into 1-inch pieces
  • 1 piece red onion, cut into 1-inch pieces
  • 2 cups cherry tomatoes, left whole
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
For the Pitas
  • 4 pieces whole wheat pitas
For the Herby Ranch Dressing
  • 0.5 cup plain Greek yogurt, full-fat preferred
  • 0.25 cup mayonnaise, real mayo
  • 1 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped (or 0.5 tsp dried)
  • 1 tbsp fresh chives, chopped (or 0.5 tsp dried)
  • 1 clove garlic, minced
  • 1 tbsp lemon juice, fresh preferred
  • 0.25 cup milk (or more to reach desired consistency)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken pieces, bell peppers, red onion, and cherry tomatoes.
  3. Drizzle the olive oil over the top and sprinkle with dried oregano, garlic powder, salt, and pepper.
  4. Toss everything together, ensuring all ingredients are well coated.
  5. Spread the mixture onto the prepared baking sheet in a single layer.
Roasting
  1. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  2. During the last 5 minutes of roasting, place the pitas directly on the oven rack to warm.
Making the Dressing
  1. In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh herbs, minced garlic, and lemon juice.
  2. Gradually add milk until you achieve a creamy dressing consistency.
  3. Taste and adjust with salt and pepper as needed.
Serving
  1. Slice the warmed pitas in half and fill with the roasted chicken and vegetable mixture.
  2. Drizzle generously with the herby ranch dressing and serve.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. You can prep the ingredients ahead of time for a quicker meal.