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Roasted chicken and bell peppers inside a warm pita pocket drizzled with green herb ranch dressing
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Sheet Pan Chicken Pitas with Herby Ranch

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 580kcal

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.