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Sheet Pan Chicken Pitas with Herby Ranch

Sheet pan chicken pitas with herby ranch on a wooden board with fresh herbs
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Easy sheet pan chicken pitas loaded with seasoned chicken, roasted vegetables, and creamy herby ranch dressing. A simple one-pan dinner ready in about 45 minutes with minimal cleanup.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 4 pitas or flatbreads
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh chives, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Make sure the oven is fully preheated before the pan goes in for best caramelization.
  2. In a large bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, dried oregano, salt, and pepper until evenly coated. The chicken should look a warm reddish-orange from the paprika.
  3. Spread the seasoned chicken in a single layer on a large baking sheet. Scatter the sliced bell peppers, red onion, and cherry tomatoes around the chicken. Drizzle the vegetables lightly with olive oil and season with salt and pepper. Do not crowd the pan. Use two pans if needed.
  4. Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender with caramelized golden edges.
  5. While the chicken roasts, whisk together the mayonnaise, buttermilk, parsley, dill, chives, minced garlic, onion powder, salt, and pepper in a small bowl. Refrigerate until ready to serve.
  6. In the last 2 to 3 minutes of cook time, warm the pitas directly on the oven rack or in a dry skillet over medium heat for 30 to 60 seconds per side.
  7. Top each warm pita with the chicken and vegetable mixture. Drizzle generously with herby ranch and finish with a squeeze of fresh lemon juice and extra herbs if desired.

Notes

  • Chicken thighs can be substituted for breasts. They stay juicier and are more forgiving. Always check for 165 degrees F internal temperature.
  • No buttermilk? Mix 1/4 cup of milk with 3/4 teaspoon lemon juice or white vinegar. Let sit 5 minutes before using.
  • Do not overcrowd the sheet pan. Use two pans if needed so everything roasts instead of steams.
  • The herby ranch can be made up to 3 days in advance and stored in the refrigerator. Flavor improves overnight.
  • Leftovers keep in the refrigerator for up to 3 days. Freezing is not recommended.

Nutrition

Find it online: https://www.benefitiany.com/easy-sheet-pan-chicken-pitas-with-herby-ranch/