Sheet Pan Chicken Pitas with Herby Ranch
Discover how to make Sheet Pan Chicken Pitas with Herby Ranch. A delicious recipe with detailed instructions.
20
Prep Time
25
Cook Time
45
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Sheet Pan Chicken Pitas with Herby Ranch. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2
2. In a large bowl, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything together until evenly coated.
Step 3
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken pieces aren't crowded (this helps them brown rather than steam).
Step 4
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized at the edges.
Step 5
5. While the chicken cooks, prepare the herby ranch by whisking together mayonnaise, sour cream, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste and set aside.
Step 6
6. Warm the pitas in the oven for the last 2-3 minutes of cooking time, or wrap them in foil and warm in the oven.
Step 7
7. To assemble, place a warm pita on each plate. Add a layer of shredded lettuce, then top with the roasted chicken and vegetables. Drizzle generously with the herby ranch dressing and add any additional toppings like feta cheese, pickled onions, cucumber slices, or a dash of hot sauce.
You Must Know
- ✓For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
- ✓Don't overcrowd the pan—use two baking sheets if needed to ensure proper caramelization.
- ✓Let the chicken rest for 5 minutes after cooking for juicier results.
Chef's Notes
For extra flavor, marinate the chicken in the spice mixture for 30 minutes before cooking.
Don't overcrowd the pan—use two baking sheets if needed to ensure proper caramelization.
Let the chicken rest for 5 minutes after cooking for juicier results.
Serving Suggestions
Serve these pitas with a side of Greek salad, roasted potatoes, or a simple cucumber and tomato salad. They're perfect for casual family dinners, meal prep, or even casual entertaining with friends.
Nutritional Info (Per Serving)
620
Calories
38g
Protein
38g
Carbs
35g
Fat
Tags
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More Dinner Recipes
Sheet Pan Chicken Pitas with Herby Ranch
Discover how to make Sheet Pan Chicken Pitas with Herby Ranch. A delicious recipe with detailed instructions.
Ingredients (25)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine the chicken strips, sliced bell peppers, and red onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Toss everything together until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring the chicken pieces aren't crowded (this helps them brown rather than steam).
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized at the edges.
- While the chicken cooks, prepare the herby ranch by whisking together mayonnaise, sour cream, milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl. Adjust seasoning to taste and set aside.
- Warm the pitas in the oven for the last 2-3 minutes of cooking time, or wrap them in foil and warm in the oven.
- To assemble, place a warm pita on each plate. Add a layer of shredded lettuce, then top with the roasted chicken and vegetables. Drizzle generously with the herby ranch dressing and add any additional toppings like feta cheese, pickled onions, cucumber slices, or a dash of hot sauce.
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