Sheet Pan Chicken Pitas with Herby Ranch (Printable)
Tender roasted chicken and vegetables served in warm pitas with a creamy herb-packed ranch sauce. Quick, vibrant, and satisfying.
# What You Need:
→ Chicken & Vegetables
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→ Herby Ranch Sauce
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→ For Serving
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# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine the chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared sheet pan. Bake for 20 to 25 minutes, tossing halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
04 - While the chicken cooks, prepare the herby ranch sauce: In a bowl, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Warm the pita breads in foil in the oven during the last 5 minutes of baking.
06 - To assemble, fill each pita with roasted chicken and vegetables. Top with cherry tomatoes, cucumber, a generous drizzle of herby ranch, and feta if using. Garnish with extra herbs as desired. Serve immediately.
# Expert Tips:
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- Everything cooks on one sheet pan so cleanup is basically non-existent
- The herby ranch sauce uses Greek yogurt but tastes indulgent and creamy
- You can prep all the vegetables while the oven preheats
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- Crowding the sheet pan will steam the vegetables instead of roasting them so use two pans if needed
- The ranch sauce needs at least 15 minutes in the fridge for the flavors to really come together
- Let the chicken rest for 5 minutes before slicing so it stays juicy inside the pitas
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- Pat the chicken dry with paper towels before seasoning for better browning
- Serve extra vegetables on the side because people always want more roasted peppers and onions