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Sheet Pan Chicken Pitas

Delicious Sheet Pan Chicken Pitas with Herby Ranch Twist

This recipe for Sheet Pan Chicken Pitas features roasted chicken, vibrant veggies, and creamy Herby Ranch dressing, making it a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pitas
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 lb boneless, skinless chicken thighs Thighs offer richer flavor and juiciness.
  • 1 red bell pepper Any bell pepper variety works.
  • 1 yellow bell pepper Feel free to mix colors!
  • 1 red onion Substitute with yellow or white onion if preferred.
  • 2 tbsp olive oil Essential for roasting.
  • 1 tsp garlic powder You can use fresh garlic (1 clove for every 1 tsp).
  • 1 tsp paprika Smoked paprika is a great alternative for a bolder flavor.
  • 1 tsp dried oregano Use fresh oregano—just three times the amount.
  • 1 tsp cumin Feel free to skip if you don’t have it.
  • 1/2 tsp chili flakes Omit for a milder flavor profile.
  • to taste salt and pepper Essential for seasoning.
For the Herby Ranch Dressing
  • 1/2 cup mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1/2 cup sour cream or Greek yogurt Use all Greek yogurt for a healthier twist.
  • 1/4 cup milk Almond milk can be used for a dairy-free version.
  • 2 tbsp fresh parsley Can be swapped with cilantro or Italian herbs.
  • 1 tbsp fresh dill Feel free to use dried dill if that's what you have.
  • 1 tbsp fresh chives or green onion Finely chopped regular onion is also a good choice.
For Serving
  • 1 cup tomato slices Any ripe tomato variety will work.
  • 4 pitas Gluten-free pitas can be substituted if desired.
  • 2 cups shredded lettuce or mixed greens Any leafy greens can replace them.
  • optional toppings Crumbled feta, pickled onions, cucumber, or hot sauce can be added.

Equipment

  • Sheet Pan
  • Medium bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper. Cover and refrigerate the dressing.
  3. On a large sheet pan, place chicken, red bell peppers, yellow bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, cumin, chili flakes, salt, and pepper. Toss until evenly coated.
  4. Spread the chicken and vegetable mixture in a single layer on the sheet pan. Avoid overcrowding.
  5. Roast for 20-25 minutes, flipping halfway through to ensure even roasting.
  6. Warm the pitas in foil in the oven for about 5 minutes or heat in a skillet over medium heat.
  7. Slice the warm pitas in half and stuff with lettuce, chicken, veggies, and tomato slices. Drizzle with Herby Ranch dressing.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

These Sheet Pan Chicken Pitas are customizable, making them ideal for weeknight dinners!

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