Sheet Pan Chicken Pitas with Herby Ranch Recipe
Simplify dinner with these delightful Sheet Pan Chicken Pitas, a vibrant and flavor-packed meal that comes together with minimal effort. Tender, seasoned chicken and colorful roasted vegetables are baked on a single sheet pan, then tucked into warm pitas and drizzled with a homemade, zesty herby ranch sauce. It's an ideal option for a busy weeknight, offering a balanced and satisfying dish that's bursting with fresh flavors.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortless Cleanup: Everything cooks on one sheet pan, making tidying up a breeze.
- Customizable: Easily swap out vegetables or add your favorite toppings to suit any palate.
- Flavor-Packed: The zesty herby ranch perfectly complements the savory seasoned chicken and sweet roasted veggies.
- Quick and Nutritious: A balanced meal that's ready in under 40 minutes, perfect for busy evenings.
- Meal Prep Friendly: Components can be prepped ahead of time for even faster assembly.
Ingredients
- 680g (1.5 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, sliced thinly
- 30ml (2 tbsp) olive oil
- 10ml (2 tsp) garlic powder
- 10ml (2 tsp) paprika
- 5ml (1 tsp) dried oregano
- 2.5ml (½ tsp) cumin
- 2.5ml (½ tsp) chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 120ml (½ cup) mayonnaise
- 120ml (½ cup) sour cream or Greek yogurt
- 30ml (2 tbsp) milk (to thin)
- 30ml (2 tbsp) fresh parsley, finely chopped
- 15ml (1 tbsp) fresh dill, chopped (or 5ml / 1 tsp dried dill)
- 15ml (1 tbsp) fresh chives, chopped (or thinly sliced green onion)
- 5ml (1 tsp) garlic powder
- 5ml (1 tsp) onion powder
- 15ml (1 tbsp) lemon juice or white wine vinegar
- Salt and freshly ground black pepper, to taste
- 4 pitas (pocket or flatbread style)
- 240ml (1 cup) shredded lettuce or mixed greens
- 1 large tomato, sliced
- Optional toppings: feta cheese crumbles, quick pickled red onions, cucumber slices, hot sauce
Instructions
- Marinate and Cook Chicken: Preheat your oven to 220°C (425°F). On a large, rimmed sheet pan, combine the cut chicken strips, sliced red and yellow bell peppers, and sliced red onion. Drizzle generously with the olive oil, then sprinkle evenly with the 10ml (2 tsp) garlic powder, 10ml (2 tsp) paprika, 5ml (1 tsp) dried oregano, 2.5ml (½ tsp) cumin, and 2.5ml (½ tsp) chili flakes if desired for a touch of heat. Season with salt and freshly ground black pepper to taste. Toss everything thoroughly with your hands or tongs to ensure the chicken and vegetables are evenly coated in the oil and spices. Spread the mixture out into a single layer on the sheet pan, making sure there's enough space for ingredients to roast rather than steam. Roast in the preheated oven for 20 to 25 minutes, flipping the chicken and vegetables halfway through the cooking time. The chicken should be cooked through with no pink remaining, and the vegetables should be tender-crisp and slightly caramelized at the edges.
- Prepare the Herby Ranch: While the chicken and vegetables are roasting, prepare the vibrant herby ranch sauce. In a medium mixing bowl, whisk together the 120ml (½ cup) mayonnaise, 120ml (½ cup) sour cream or Greek yogurt, 30ml (2 tbsp) milk, 30ml (2 tbsp) fresh parsley, 15ml (1 tbsp) fresh dill, 15ml (1 tbsp) fresh chives, 5ml (1 tsp) garlic powder, 5ml (1 tsp) onion powder, and 15ml (1 tbsp) lemon juice or white wine vinegar. Stir until all ingredients are well combined and the dressing is smooth. Taste the ranch and adjust the seasoning with additional salt, pepper, or lemon juice as needed. If the consistency is too thick, add a little more milk, a few milliliters at a time, until it reaches your desired drizzling consistency. Cover the bowl and chill the herby ranch in the refrigerator until you are ready to assemble the pitas; this allows the flavors to meld beautifully.
- Assemble the Pitas: Warm the pitas if desired for a softer, more pliable texture. You can do this by wrapping them in foil and heating them in the oven for about 5 minutes, microwaving them briefly, or lightly toasting them in a dry skillet. Carefully slice each pita in half to create pockets, or if using flatbread-style pitas, leave them whole to fold like a taco. Begin assembly by layering shredded lettuce or mixed greens inside the pita. Next, generously stuff the pitas with the cooked sheet pan chicken and roasted vegetables. Add slices of fresh tomato and any other optional toppings such as crumbled feta cheese, pickled onions, or cucumber. Finish by drizzling a generous amount of the homemade herby ranch over the filling. Serve immediately and enjoy the fresh, flavorful combination!
Tools You’ll Need
- Large baking sheet
- Large mixing bowl
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- Don't Overcrowd the Pan: Ensure the chicken and vegetables are spread in a single layer on the sheet pan. Overcrowding will steam the ingredients instead of roasting them, preventing proper caramelization and crispness.
- Cut Evenly: Cut the chicken and vegetables into similar-sized pieces to ensure they cook evenly and finish at the same time. Aim for bite-sized strips for easy eating.
- Fresh Herbs for Best Ranch: While dried herbs can be used, fresh herbs are highly recommended for the ranch sauce. They provide a brighter, more vibrant flavor that elevates the entire dish.
- Rest the Chicken: After roasting, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Warm Your Pitas: Lightly warming the pitas makes them more pliable and prevents them from tearing when you fill them, ensuring a better eating experience.
Professional Cooking Secrets
- Layering Flavors: For an extra layer of flavor on the chicken and veggies, try a quick squeeze of lemon juice or a dash of sumac after roasting. This brightens the dish and adds a subtle tang that enhances the existing spices.
- Ranch Infusion: Prepare your herby ranch an hour or two in advance and let it chill in the refrigerator. This allows the fresh herbs and spices to fully infuse the base, creating a richer, more complex flavor profile.
- Quick Pickled Onions: Elevate your toppings with quick pickled red onions. Thinly slice a red onion, soak it in hot water for 5 minutes, then drain and steep in a mixture of equal parts vinegar (apple cider or white wine) and hot water, a pinch of salt, and a dash of sugar. They add a fantastic zing and crunch.
Notes
- Storage: Leftover chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. Store the herby ranch separately. Assemble pitas fresh for the best texture.
- Vegetable Variations: Feel free to customize the roasted vegetables. Zucchini, cherry tomatoes (added halfway through cooking), or mushrooms would also work well.
- Spice Level: Adjust the amount of chili flakes in the chicken seasoning to your preferred spice level. For more heat, add a pinch of cayenne pepper.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs, but ensure they are fully thawed before cutting and seasoning. Pat them dry thoroughly to help the seasonings adhere and promote better browning during roasting.
How can I make this recipe dairy-free?
To make the herby ranch dairy-free, use a dairy-free mayonnaise and a dairy-free sour cream alternative or a plain, unsweetened dairy-free yogurt. For the milk, use a plant-based milk like almond or oat milk. Ensure pitas are dairy-free as well.
What kind of pitas work best?
Both pocket-style pitas and flatbread-style pitas work wonderfully. Pocket pitas are great for stuffing, while flatbreads can be folded or wrapped, offering versatility. Choose what you prefer for ease of eating.
Nutrition Facts (Per Serving)
Calories: Approximately 450-500, Protein: 40g, Fat: 25-30g, Carbs: 30-35g (per pita, estimates can vary based on specific brands and exact quantities of ingredients, particularly ranch sauce and optional toppings).
Allergy Information
Contains dairy (mayonnaise, sour cream/yogurt, milk, optional feta cheese) and gluten (pitas). For a gluten-free version, use certified gluten-free pitas or serve the chicken and vegetables over a bed of rice or lettuce wraps. For a dairy-free version, see FAQ.
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