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Roasted chicken strips, bell peppers, and red onions on a sheet pan next to warm pitas and a bowl of herby ranch sauce.

Sheet Pan Chicken Pitas with Herby Ranch

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 540
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 2 bell peppers , sliced into strips
  • 1 large red onion, sliced into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 4 large pita breads
  • 0.5 cup Greek yogurt
  • 0.25 cup mayonnais e
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon juice
  • 1 garlic clove , grated

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Place the chicken strips, bell peppers, and red onion on a large rimmed sheet pan.
  3. Drizzle with olive oil and sprinkle with oregano, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  4. Spread the mixture in a single layer and roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  5. While the chicken roasts, prepare the herby ranch by whisking together the Greek yogurt, mayonnaise, dill, parsley, lemon juice, and grated garlic in a small bowl.
  6. During the final 2 minutes of cooking, wrap the pitas in foil and place them in the oven to warm.
  7. Slice the warm pitas in half and fill with the roasted chicken and vegetable mixture.
  8. Drizzle the herby ranch sauce over the filling and serve immediately.