Simple Sheet Pan Chicken Pitas Everyone Loves
Juicy roasted chicken and vegetables tucked into warm pita bread and topped with a tangy homemade herby ranch — all made on one sheet pan for an easy, flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 pitas 1x
Ingredients
Scale
For Chicken Marinade:
- 1.5 lbs boneless chicken breast, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For Veggies:
- 2 bell peppers, sliced
- 1 red onion, sliced
- Olive oil, salt & pepper
For Herby Ranch:
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 2 tbsp lemon juice
- 1 small clove garlic, grated
- 2 tbsp parsley, chopped
- 1 tbsp dill, chopped
- 1 tbsp chives or green onion
- Salt and pepper to taste
To Serve:
- 4–6 pita breads
- Optional: cucumber slices, feta cheese, lettuce
Instructions
- Marinate chicken in oil, lemon, garlic, and spices for 15–30 minutes.
- Preheat oven to 425°F. Slice veggies and toss with oil, salt, and pepper.
- Arrange chicken and veggies on sheet pan. Roast 20–22 minutes, flipping once.
- Meanwhile, whisk together all ranch ingredients and chill.
- Warm pitas in oven or skillet.
- Assemble pitas with chicken, veggies, and herby ranch. Serve immediately.
Notes
Customize with different proteins or add-ins. Sauce and cooked ingredients store well for 3–4 days.