Description
This Easy Sheet Pan Chicken Pitas with Herby Ranch is a flavorful, wholesome meal perfect for a quick weeknight dinner. Tender marinated chicken and roasted bell peppers and onions are served inside warm pita bread, topped with a vibrant homemade herby ranch sauce, fresh vegetables, and crumbled feta cheese. With simple prep and roasting all on one sheet pan, it’s convenient and delicious.
Ingredients
Marinated Chicken & Vegetables
- 1.5 pounds chicken thighs or breasts (boneless and skinless)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (fresh)
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large bell peppers (sliced into large chunks)
- 1 large red onion (sliced into large chunks)
Herby Ranch Sauce
- 1 cup Greek yogurt (plain full-fat)
- 1/4 cup fresh dill (finely chopped)
- 1/4 cup fresh parsley (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 4 large pita breads
- 2 cups lettuce or cabbage slaw (shredded)
- 2 medium tomatoes (diced)
- 1 large cucumber (diced)
- 1/2 cup feta cheese (crumbled)
Instructions
- Make the Herby Ranch Sauce: In a bowl, combine Greek yogurt with chopped fresh dill and parsley. Add garlic powder, onion powder, lemon juice, salt, and black pepper. Stir thoroughly and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. For best results, prepare the sauce the night before.
- Marinate the Chicken: Cut chicken into bite-sized pieces. Whisk together olive oil, fresh lemon juice, minced garlic, paprika, and cumin to create a marinade. Toss the chicken pieces in the marinade ensuring they’re well coated. Let them sit at least 15 minutes; if time allows, marinate for up to 2 hours in the fridge for maximum flavor.
- Prep the Vegetables: Slice the bell peppers and red onions into large chunks to keep their texture during roasting. Toss them with olive oil, salt, and pepper, and set aside.
- Roast Chicken and Vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, evenly spread the chicken on one side and the vegetables on the other, making sure not to overcrowd the pan. Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Check the Temperature and Rest: Insert a meat thermometer into the thickest piece of chicken to ensure it has hit 165°F. Remove from oven and allow everything to rest for 5 minutes to retain juiciness and develop flavors.
- Warm the Pita Bread: While the chicken rests, wrap the pita breads in foil and place them in the warm oven for 2-3 minutes, or gently warm each pita on a gas burner for about 30 seconds per side. Warm pita bread enhances the overall fresh taste.
- Assemble the Pitas: Spread a generous amount of the herby ranch inside each warm pita. Add a layer of shredded lettuce or cabbage slaw, followed by the roasted chicken and veggies. Top with diced cucumbers, tomatoes, and crumbled feta cheese. Finish with an extra drizzle of herby ranch sauce before serving.
Notes
- Marinate chicken for longer (up to 2 hours) to enhance flavor.
- Allow the herby ranch to chill adequately for best herb infusion.
- Keep vegetable chunks large to avoid sogginess during roasting.
- Use a meat thermometer to ensure chicken is safely cooked and juicy.
- Warm pita breads just before serving for a fresher taste and softer texture.
- Substitute chicken thighs or breasts based on preference; thighs provide more juiciness.
- Use fresh herbs in the ranch instead of dried for vibrant flavor.
