Sheet Pan Chicken Pitas Herby Ranch (Printable)

Crisp roasted chicken and vegetables stuffed in warm pitas with creamy herb ranch

# What You'll Need:

→ Chicken and Vegetables

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→ Herby Ranch Sauce

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→ To Serve

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# How To Cook:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine chicken strips, bell peppers, onion, olive oil, paprika, oregano, garlic powder, salt, and pepper. Toss to coat evenly.
03 - Spread mixture evenly on prepared sheet pan. Bake for 20–25 minutes, tossing halfway, until chicken is cooked through and vegetables are tender and slightly caramelized.
04 - While chicken cooks, whisk together Greek yogurt, mayonnaise, buttermilk, garlic, parsley, dill, chives, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
05 - Wrap pita breads in foil and warm in oven during the last 5 minutes of baking.
06 - Fill each pita with roasted chicken and vegetables. Top with cherry tomatoes, cucumber, generous drizzle of herby ranch, and feta if using. Garnish with extra herbs as desired. Serve immediately.

# Expert Suggestions:

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  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • The homemade ranch sauce transforms ordinary ingredients into something restaurant worthy
  • Perfect for feeding a crowd without spending hours in the kitchen
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  • Don't overcrowd your sheet pan or the vegetables will steam instead of roast
  • Let the chicken rest for 5 minutes before stuffing the pitas so the juices redistribute
  • The ranch sauce tastes better after it sits for 10 minutes, so make it first
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  • Pat the chicken dry before seasoning to help it develop a beautiful golden color
  • If your vegetables finish before the chicken, remove them and keep roasting the chicken alone

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