Go Back
Sheet Pan Chicken Pitas with Herby Ranch — homemade Sheet Pan Chicken Pitas recipe

Sheet Pan Chicken Pitas with Herby Ranch

A quick and healthy sheet pan dinner featuring seasoned chicken and crisp vegetables served with a creamy homemade herby ranch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken pieces cut into bite-sized portions
  • 4 pieces whole wheat pitas cut into wedges
  • 1 cup red bell pepper sliced
  • 1 cup yellow bell pepper sliced
  • 1 cup red onion sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Herby Ranch
  • 1/2 cup Greek yogurt
  • 1/4 cup buttermilk
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking sheet
  • Large bowl
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss chicken, bell peppers, and onion in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  3. Spread the chicken and vegetable mixture in a single layer on a baking sheet.
  4. Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
  5. Whisk Greek yogurt, buttermilk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper in a small bowl until smooth.
  6. Serve the baked chicken and vegetables with pita wedges and drizzle with the prepared herby ranch.

Notes

Ensure chicken reaches an internal temperature of 165°F to ensure it is fully cooked.