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Sheet Pan Chicken Pitas with Herby Ranch – A Fresh, Flavor-Packed Dinner

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Sheet Pan Chicken Pitas with Herby Ranch combine roasted spiced chicken, colorful veggies, and creamy herb ranch sauce — all wrapped in warm, fluffy pita bread for a bright and satisfying one-pan dinner.

Ingredients

Scale

  • 1½ lbs chicken breast or thighs, sliced

  • 2 bell peppers, sliced

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp dried oregano

  • ½ tsp salt

  • ¼ tsp pepper

  • Juice of ½ lemon

For Herby Ranch:

  • ¼ cup mayo

  • ¼ cup sour cream or Greek yogurt

  • 2 tbsp fresh dill, chopped

  • 1 tbsp parsley or chives, chopped

  • 1 garlic clove, grated

  • 1 tbsp lemon juice or vinegar

  • Salt and pepper, to taste

  • Optional: 1–2 tbsp buttermilk to thin

For Serving:

  • 4–6 pita breads

  • Optional toppings: greens, feta, olives, pickled onions

Instructions

  • Preheat oven to 425°F. Line a large sheet pan with parchment.

  • Toss chicken, peppers, onion, oil, and seasonings directly on the pan.

  • Spread in a single layer and roast for 20–25 minutes, flipping halfway.

  • Mix ranch ingredients in a small bowl and chill.

  • Warm pita bread in oven or skillet.

  • Assemble with chicken, veggies, ranch, and toppings.

Notes

  • Store sauce separately in the fridge for up to 5 days.

  • Swap chicken for chickpeas or cauliflower for a vegetarian version.

  • Great for meal prep — assemble fresh daily.

Find it online: https://dailywholekitchen.com/sheet-pan-chicken-pitas-with-herby-ranch-a-fresh-flavor-packed-dinner/