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Sheet Pan Chicken Pitas with Herby Ranch

Sheet Pan Chicken Pitas with Herby Ranch

Sheet pan spiced chicken and roasted peppers stuffed into warm pitas with a creamy herby ranch sauce
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

INGREDIENTS

Sheet Pan Chicken and Veggies

  • 1.5 lb boneless skinless chicken thighs or breasts sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 bell peppers sliced
  • 1 medium red onion sliced.

Herby Ranch

  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tbsp buttermilk or milk
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove grated
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh chives
  • ½ tsp kosher salt
  • black pepper to taste.

For Serving

  • 4 pita breads
  • 2 cups shredded romaine or iceberg
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • pickled red onions optional
  • hot sauce optional.

INSTRUCTIONS

Roast Chicken and Veggies

  • heat oven to 425 F
  • line a rimmed sheet pan with parchment
  • toss chicken with olive oil chili powder cumin smoked paprika garlic powder onion powder salt and pepper
  • add sliced peppers and red onion and toss to coat
  • spread in an even layer and roast until chicken is cooked through and veggies are tender and browned about 18 to 22 minutes stirring once halfway
  • broil 1 to 2 minutes if you want extra char.

Make Herby Ranch and Assemble

  • whisk yogurt mayonnaise buttermilk lemon juice Dijon garlic dill parsley chives salt and pepper until smooth adjusting thickness with a splash more buttermilk
  • warm pitas in the oven for 2 to 3 minutes
  • fill pitas with lettuce chicken and veggies tomatoes and cucumber
  • drizzle generously with herby ranch and add pickled onions or hot sauce as desired.

Notes

1. Use chicken thighs for juicier results; Swap Greek yogurt with sour cream for a richer sauce; Add a pinch of sugar or honey to the ranch if you like it slightly sweet; Make it gluten free by serving in lettuce cups or gluten free pitas; Store chicken and veggies and sauce separately and reheat chicken and veggies before serving

Nutrition

Calories: 550kcal | Carbohydrates: 45g | Protein: 38g | Fat: 26g