Sheet Pan Chicken Pitas with Herby Ranch 35-Minute Fresh Family Favorite
Sheet Pan Chicken Pitas with Herby Ranch feature roasted seasoned chicken and vegetables tucked into warm pita bread with a creamy herb yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds boneless skinless chicken breasts or thighs sliced
2 tablespoons olive oil divided
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt divided
1/2 teaspoon black pepper
2 bell peppers sliced
1 small red onion sliced
4 pita breads
Herby Ranch:
3/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1 clove garlic minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 to 3 tablespoons milk
Salt and pepper to taste
Instructions
-
Preheat oven to 425°F and line a sheet pan.
-
Toss chicken with 1 tablespoon olive oil, paprika, garlic powder, oregano, 1/2 teaspoon salt, and pepper.
-
Arrange chicken on sheet pan. Toss vegetables with remaining olive oil and salt, then spread on pan.
-
Roast 18 to 22 minutes, stirring halfway, until chicken reaches 165°F.
-
Mix all herby ranch ingredients in a bowl and chill.
-
Warm pita bread.
-
Fill pitas with chicken and vegetables, then drizzle with herby ranch.
-
Serve immediately.
Notes
Avoid overcrowding the pan for better browning. Store components separately for meal prep.