Description
How to make Sheet Pan Chicken Pitas with tender chicken, warm pitas, and zesty herby ranch that are ready in 30 minutes.
Ingredients
- Sheet Pan Chicken & Veggies:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 6–8 count pita breads, whole wheat or white
- 2 large bell peppers (any color), cored and chopped
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil
- Herby Ranch Dressing:
- 1/2 cup plain Greek yogurt (100% plain, not vanilla)
- 1/4 cup mayonnaise
- 1 whole lemon, zested and juiced
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper, freshly ground
- Fresh Toppings:
- 1/2 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
Instructions
- Prep Ranch & Veggies: Whisk Greek yogurt, mayo, lemon zest/juice, minced garlic, and fresh dill for the Herby Ranch. Chop chicken and bell peppers into 1-inch pieces, and thinly slice the red onion. This foundational prep saves time later.
- Season Chicken: In a large bowl, toss the chicken pieces, bell peppers, and red onion with olive oil, oregano, salt, and pepper. Ensure everything is evenly coated for maximum flavor absorption. This is key for tasty Sheet Pan Chicken Pitas.
- Arrange Pan: Spread the seasoned chicken and vegetables in a single layer on a large baking sheet. Avoid overcrowding to allow for proper caramelization and even cooking. This technique ensures a perfectly cooked meal.
- Bake & Warm: Bake at 400°F (200°C) for 15 minutes to start your Sheet Pan Chicken Pitas. Then, add pita breads to the pan and bake for another 5-10 minutes until chicken is cooked through and pitas are warm.
- Assemble Pitas: Once baked, divide the flavorful chicken and vegetable mixture among the warm pita breads. This is where your Sheet Pan Chicken Pitas with Herby Ranch really comes together. Fill generously for a satisfying bite.
- Top & Serve: Top your assembled Sheet Pan Chicken Pitas with diced cucumber, halved cherry tomatoes, and crumbled feta cheese. Drizzle generously with the prepared Herby Ranch dressing. Serve these delightful pitas immediately and enjoy!
Notes
Avoid overcrowding your sheet pan; chicken and veggies will steam instead of caramelizing. Add pitas only for the final 5-10 minutes.
Store cooked chicken and veggies in an airtight container for 3-4 days, and Herby Ranch separately. Never store assembled pitas.
You can use sour cream or all mayonnaise in the Herby Ranch instead of Greek yogurt for a different texture.
Serve these pitas warm, filled generously with chicken, veggies, and toppings. Drizzle with ranch; family-style is great for custom building.
Prep Herby Ranch up to two days ahead. Chop chicken and vegetables a day prior, storing them separately.
**Allergy Information:** Dairy, Eggs, Gluten