Quick Pita Dinner Idea: Sheet Pan Chicken Ranch Pitas
A flavorful and colorful sheet pan meal featuring spiced roasted chicken and veggies, served in warm pitas with a tangy homemade herby ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
Scale
For the Chicken & Veggies:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cubed
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red onion, sliced
- 2 bell peppers, sliced
- 1 cup cherry tomatoes
- 1 zucchini (optional), sliced
- Olive oil, salt, and pepper for veggies
For the Herby Ranch:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- Salt & pepper to taste
- Water or milk to thin if needed
Other:
- 4–6 pita pockets or flatbreads
- Optional toppings: feta, cucumber, arugula, pickled onion
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil or parchment.
- Season chicken with oil, garlic powder, paprika, cumin, oregano, salt, and pepper.
- Slice vegetables and toss with oil, salt, and pepper.
- Spread chicken and veggies on the pan. Roast for 20–25 minutes, flipping halfway. Broil 2 minutes if desired.
- Mix all dressing ingredients in a bowl. Thin as needed.
- Warm pitas. Stuff with chicken and veggies, drizzle with herby ranch, and add optional toppings.
Notes
- Store components separately for meal prep.
- Make the herby ranch up to 5 days ahead.
- Use tofu for a vegetarian version.