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Sheet Pan Chicken Pitas with Herby Ranch Recipe

Sheet Pan Chicken Pitas with Herby Ranch Recipe Made Easy

Enjoy effortless weeknight dinners with these Sheet Pan Chicken Pitas featuring juicy chicken, vibrant veggies, and a creamy herby ranch sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 pitas
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken thighs or breasts Thighs for juiciness; breasts for leanness.
  • 2 tbsp Olive oil (for marinade) Helps tenderize the chicken.
  • 3 cloves Garlic Minced for marinade.
  • 2 tbsp Lemon juice Brightens the dish.
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1 tsp Ground coriander
  • 1/2 tsp Crushed red pepper flakes Skip for milder dish.
  • 1 tsp Kosher salt Essential for flavor.
  • 1/2 tsp Black pepper Essential for flavor.
For the Vegetables
  • 1 large Red bell pepper Sliced.
  • 1 large Yellow bell pepper Sliced.
  • 1 small Red onion Sliced.
  • 1 medium Zucchini (optional) Sliced if used.
  • 2 tbsp Olive oil (for veggies) For roasting.
For the Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream or plain Greek yogurt
  • 1/4 cup Buttermilk (or milk + lemon juice) For creamy texture.
  • 1/4 cup Fresh parsley Chopped for dressing.
  • 1/4 cup Dill Chopped for dressing.
  • 1/4 cup Chives or green onions Chopped for dressing.
For Serving
  • 4 pieces Pita or naan bread Gluten-free or low-carb alternatives can be used.
  • 1 cup Diced cucumber For topping.
  • 1 cup Cherry tomatoes For topping.
  • 1/2 cup Crumbled feta cheese (optional) For topping.
  • 1 tbsp Extra fresh herbs for garnish

Equipment

  • oven
  • Sheet Pan
  • mixing bowl
  • blender

Method
 

Steps
  1. Begin by cutting the boneless, skinless chicken thighs or breasts into even-sized pieces. In a large bowl or resealable bag, whisk together olive oil, minced garlic, lemon juice, and spices. Add the chicken, coat well, seal, and marinate for at least 30 minutes or up to 8 hours.
  2. Preheat your oven to 425°F (220°C). Prepare a large sheet pan for roasting.
  3. Wash and slice the red bell pepper, yellow bell pepper, small red onion, and zucchini if using. Toss with olive oil, salt, and pepper.
  4. Arrange the veggies on one side of the sheet pan and the marinated chicken on the other side in a single layer.
  5. Roast in the oven for 20–25 minutes, flipping chicken halfway, until it reaches an internal temperature of 165°F (74°C) and veggies are tender.
  6. For extra crispness, set oven to broil for an additional 2–3 minutes, keeping a close eye.
  7. Prepare the herby ranch dressing in a blender, combining mayonnaise, sour cream (or Greek yogurt), buttermilk, and fresh herbs. Blend until smooth and chill until ready.
  8. Warm pita or naan breads in the oven for the last 5 minutes of roasting.
  9. Assemble the pitas with roasted chicken and vegetables, add cucumbers, cherry tomatoes, feta, and drizzle with herby ranch.
  10. Serve immediately while warm, allowing for customizable toppings.

Nutrition

Serving: 1pitaCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Perfect for busy weeknights and can be customized with seasonal vegetables or protein alternatives.

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