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Sheet pan chicken pitas with herby ranch drizzle

Sheet Pan Chicken Pitas with Herby Ranch

These Sheet Pan Chicken Pitas with Herby Ranch are a quick, healthy, and flavorful weeknight meal. Tender chicken and roasted vegetables are served in warm pitas with a creamy, fresh herby ranch sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • Oven
  • Large rimmed baking sheet
  • Parchment paper
  • Large bowl
  • Medium bowl
  • Whisk
  • Dry skillet or toaster oven

Ingredients
  

Sheet Pan Ingredients

  • 1.5 lbs Boneless, Skinless Chicken Thighs cut into 1-inch pieces
  • 2 large Bell Peppers any color, cored and cut into 1-inch pieces
  • 1 medium Red Onion cut into thick wedges
  • 1 pint Cherry Tomatoes halved
  • 2-3 tablespoons Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Oregano
  • Salt and Black Pepper To taste
  • 6-8 Whole Wheat or Regular Pita Breads for serving

For the Herby Ranch

  • 1/2 cup Plain Greek Yogurt
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Fresh Dill finely chopped
  • 1 tablespoon Fresh Parsley finely chopped
  • 1 tablespoon Chives finely chopped
  • 1 clove Garlic minced
  • 1 tablespoon Lemon Juice freshly squeezed
  • Salt and Black Pepper To taste
  • A splash of milk or water To thin if desired

Instructions
 

Cooking Steps

  • Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  • Combine chicken thighs, bell peppers, red onion, and cherry tomatoes in a large bowl, then drizzle with olive oil.
  • Season generously with smoked paprika, garlic powder, dried oregano, salt, and black pepper, tossing until evenly coated.
  • Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring space between pieces for roasting.
  • Roast for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and vegetables are tender and slightly caramelized.
  • While roasting, whisk together Greek yogurt, mayonnaise, dill, parsley, chives, minced garlic, and lemon juice in a medium bowl, seasoning with salt and pepper; thin with milk or water if desired.
  • Warm pita breads in a dry skillet over medium heat for 30 seconds per side, or in a toaster oven.
  • Transfer roasted chicken and vegetables to a platter; fill warm pitas, drizzle with herby ranch, and serve immediately.

Notes

For an extra kick, add a pinch of cayenne pepper to the chicken seasoning. You can also prepare the Herby Ranch dressing a day ahead and store it in the refrigerator. Adjust the amount of lemon juice in the dressing to your taste preference.