Sheet Pan Chicken Pitas with Herby Ranch (Print Version)
Quick sheet pan chicken pitas loaded with flavorful chicken, fresh veggies, and a creamy herby ranch. A simple, satisfying weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
# Ingredients:
→ Sheet Pan Sizzle
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
2 tbsp olive oil
03 -
1 tsp dried oregano
04 -
1/2 tsp garlic powder
05 -
1 red bell pepper, cut into 1-inch pieces
06 -
1/2 red onion, cut into wedges
07 -
Salt and freshly ground black pepper, to taste
→ Herby Ranch Zing
08 -
1/2 cup plain full-fat Greek yogurt
09 -
1/4 cup mayonnaise
10 -
2 tbsp fresh dill, finely chopped
11 -
2 tbsp fresh parsley, finely chopped
12 -
1 tbsp fresh lemon juice
13 -
1 clove garlic, minced
14 -
Salt and freshly ground black pepper, to taste
→ Pita Pocket Essentials
15 -
4 whole wheat pita breads
16 -
1/2 English cucumber, diced
17 -
1/2 cup cherry tomatoes, halved
18 -
1/4 cup crumbled feta cheese
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prepares your workspace for the delicious Easy Sheet Pan Chicken Pitas with Herby Ranch.
02 -
In a small bowl, whisk together 1/2 cup plain full-fat Greek yogurt, 1/4 cup mayonnaise, 2 tbsp fresh dill, 2 tbsp fresh parsley, 1 tbsp fresh lemon juice, and 1 minced clove garlic. Season with salt and freshly ground black pepper to taste. Set aside.
03 -
In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs, 1 red bell pepper, and 1/2 red onion. Drizzle with 2 tbsp olive oil, 1 tsp dried oregano, and 1/2 tsp garlic powder. Season with salt and freshly ground black pepper. Toss to coat everything evenly.
04 -
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender-crisp. This is the heart of your Easy Sheet Pan Chicken Pitas with Herby Ranch.
05 -
During the last 5 minutes of roasting, add the 4 whole wheat pita breads directly to the oven rack or on the sheet pan to warm them slightly. This makes them pliable and ready for filling.
06 -
Fill the warm pitas with the roasted chicken and vegetable mixture. Top with 1/2 English cucumber, 1/2 cup cherry tomatoes, 1/4 cup crumbled feta cheese, and a generous drizzle of the prepared Herby Ranch Zing. Serve immediately and enjoy your Easy Sheet Pan Chicken Pitas with Herby Ranch!
# Notes:
01 -
For best results, avoid overcrowding the sheet pan. Use two pans if necessary to ensure the chicken and vegetables roast instead of steam, leading to better caramelization.
02 -
Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 3 days. Store the Herby Ranch separately.
03 -
Feel free to customize your pitas! Swap bell peppers for zucchini, red onion for yellow, or add a pinch of red pepper flakes to the chicken for a little heat.
04 -
These pitas are fantastic on their own, but a simple side salad or a bowl of hummus makes for a complete and satisfying meal.
# Tools You'll Need:
01 -
Large sheet pan
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Chef's knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 740 kcal
Total Fat: 43 g
Total Carbohydrate: 39 g
Protein: 44 g