It’s 6pm, you’re tired, and everyone’s hungry. These Sheet Pan Chicken Pitas are the perfect solution for your busy schedule. You get tender chicken and roasted veggies with almost no effort. This meal is fresh, fast, and full of bright flavors.
Why You’ll Love These Sheet Pan Chicken Pitas
This recipe is perfect for busy summer weeknights. One pan means minimal cleanup for you after dinner. The creamy herby ranch adds a cool touch to the warm chicken. It is a healthy reset that actually tastes indulgent. Your whole family will love this simple meal.
How It Comes Together
Making Sheet Pan Chicken Pitas is incredibly simple for any beginner. You just toss everything on one large pan. Then you roast it until the chicken is golden. While it cooks, you whisk a quick yogurt sauce. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry.
- 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
- 2 large bell peppers, sliced into thin strips
- 1 large red onion, sliced into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 4 large pita breads
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
Step-by-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- On a large rimmed sheet pan, combine the chicken strips, bell peppers, and red onion.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper; toss thoroughly to coat.
- Arrange the mixture in a single, even layer across the sheet pan.
- Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- While the chicken roasts, whisk together the Greek yogurt, mayonnaise, dill, chives, lemon juice, and minced garlic in a small bowl to create the ranch dressing.
- Place the pita breads directly on the oven rack for the final 2 minutes of cooking time to warm through.
- Open the warm pitas and fill with the roasted chicken and vegetable mixture.
- Drizzle generously with the prepared herby ranch dressing and serve immediately.
Best Ways to Enjoy It
Serve these warm with a side of crunchy cucumber salad. You can also add some salty feta cheese on top. It is a great kid-approved meal for patio dining. Set the table and enjoy this fresh dinner outdoors. Pack leftovers into containers for easy weekday lunches.
Storage & Reheating
Store leftover Sheet Pan Chicken Pitas components in airtight containers. Keep them in the fridge for up to three days. Reheat the chicken and veggies in a 350°F oven for eight minutes. Keep the ranch sauce separate until you are ready to eat. This keeps the pita bread from getting soggy.
Tips for Best Results
- Don’t crowd the pan for the best browning results.
- Use a meat thermometer to ensure perfectly cooked chicken.
- Swap dried oregano for dried basil for a different twist.
- Make the ranch dressing ahead of time to save minutes.
- For summer gatherings, double the batch to feed a crowd.
- Add a squeeze of fresh lime for extra zing.
Ways to Switch It Up
- Use gluten-free pita bread for a safe, delicious meal.
- Swap chicken for chickpeas for a tasty vegetarian version.
- Add red pepper flakes if you enjoy a spicy kick.
- Use summer squash instead of peppers for a seasonal swap.
Common Questions
Can I make this ahead of time?
Yes, you can prep the veggies and sauce in the morning. Just roast everything right before you want to eat. The fresh ranch stays good for three days.
Can I use sour cream instead of yogurt?
Absolutely, sour cream works as a great substitute for Greek yogurt. It will make the ranch dressing even richer and creamier. Both options taste delicious with the chicken.
How do I know the chicken is done?
The chicken should reach an internal temperature of 165 degrees Fahrenheit. It will look golden and feel firm to the touch. This usually takes about 20 minutes.
I hope this fresh recipe brightens your summer evenings. Give it a try and enjoy the easy cleanup tonight. Happy cooking!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
- 2 large bell peppers, sliced into thin strips
- 1 large red onion, sliced into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 4 large pita breads
- 0.5 cup plain Greek yogurt
- 0.25 cup mayonnais e
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic , finely minced
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- On a large rimmed sheet pan, combine the chicken strips, bell peppers, and red onion.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper; toss thoroughly to coat.
- Arrange the mixture in a single, even layer across the sheet pan.
- Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- While the chicken roasts, whisk together the Greek yogurt, mayonnaise, dill, chives, lemon juice, and minced garlic in a small bowl to create the ranch dressing.
- Place the pita breads directly on the oven rack for the final 2 minutes of cooking time to warm through.
- Open the warm pitas and fill with the roasted chicken and vegetable mixture.
- Drizzle generously with the prepared herby ranch dressing and serve immediately.
