Sheet Pan Chicken Pitas Herby Ranch (Printable)
Crispy roasted chicken and vegetables in warm pitas with creamy herb ranch sauce
# What You'll Need:
→ Chicken & Vegetables
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→ Herby Ranch Sauce
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→ To Serve
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# How-to Steps:
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 until evenly coated.
03 - Spread mixture evenly on prepared sheet pan. Bake for 20-25 minutes, tossing halfway through, 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 and serve immediately.
# Expert Pointers:
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- Everything roasts on one pan so cleanup is basically non existent
- The homemade ranch sauce will make you abandon store bought forever
- You can customize the fillings based on whatever needs using up in your fridge
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- Dont crowd the pan or the vegetables will steam instead of roast
- The ranch sauce needs at least 15 minutes in the fridge for the flavors to really come together
- Warm pitas are not optional, they are the difference between good and incredible
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- Cut your vegetables into similar sized pieces so they roast evenly
- If you have time, marinate the chicken in the spices for 30 minutes before cooking