Sheet Pan Chicken Pitas With Herby Ranch
The best sheet pan chicken pitas with herby ranch for a simple and delicious weeknight meal. Packed with tender chicken, roasted vegetables, and a creamy homemade ranch sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan / Roasting
- Cuisine: Mediterranean-Inspired
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 cup mixed vegetables (bell peppers, onions, zucchini)
1/2 cup Greek yogurt
1 tablespoon ranch seasoning mix
Fresh herbs (parsley, dill), to taste
4 pitas
Instructions
Preheat oven to 400°F (200°C).
In a bowl, toss chicken with olive oil, salt, pepper, garlic powder, and paprika.
Arrange chicken and vegetables on a sheet pan in a single layer.
Bake for 20–25 minutes, until chicken is fully cooked.
While baking, mix Greek yogurt, ranch seasoning, and fresh herbs to make the sauce.
Warm pitas in the oven during the last 5 minutes.
Slice cooked chicken.
Assemble pitas with chicken, roasted vegetables, and drizzle with herby ranch.
Notes
Swap chicken breasts for thighs for extra juiciness.
Add lettuce, cucumber, or tomatoes for freshness.
Use whole wheat pitas for a healthier option.
Can be made meal-prep friendly—store components separately.