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Warm pita filled with roasted chicken and vegetables drizzled with herby ranch on a wooden cutting board.
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Sheet Pan Chicken Pitas with Herby Ranch

These Sheet Pan Chicken Pitas with Herby Ranch are the ultimate quick and flavorful weeknight dinner. Tender chicken and colorful bell peppers, onions, and zucchini are roasted together on one pan, then tucked into warm pitas and drizzled with a creamy, herb-packed ranch dressing. Ready in under 40 minutes with minimal cleanup, this meal is perfect for busy families, meal prep, or easy lunches the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 zucchini, sliced into half-moons
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • 4 pita breads

Equipment

  • large baking sheet
  • parchment paper
  • large mixing bowl
  • small mixing bowl
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine chicken strips or chunks, bell peppers, red onion, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
  3. Spread chicken and vegetable mixture in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and lightly charred.
  5. While everything roasts, whisk together Greek yogurt, mayonnaise, dill, parsley, chives, garlic, lemon juice, salt, and pepper in a small bowl. Refrigerate until ready to use.
  6. Warm pitas in a dry skillet, microwave for 20 seconds, or directly on the oven rack for 1-2 minutes.
  7. Spread a spoonful of herby ranch inside each pita. Add fresh lettuce or spinach if desired. Fill with roasted chicken and vegetables.
  8. Drizzle extra herby ranch over the filling. Serve warm with extra ranch on the side.

Notes

Cut chicken and vegetables into uniform sizes for even cooking. Do not overcrowd the pan — use two pans if needed. Stir halfway through for even browning. Make extra herby ranch for dipping. Great for meal prep — store components separately.