Description
Easy Sheet Pan Chicken Pitas with perfectly seasoned chicken, roasted vegetables, and homemade herby ranch. Everything cooks on one pan for minimal cleanup. Stuff into warm pitas for healthy, delicious dinner ready in 35 minutes.
Ingredients
1½ pounds boneless chicken, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 cups cherry tomatoes
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 clove garlic, minced
6 pita breads
2 cups shredded lettuce
1 cup diced cucumber
½ cup crumbled feta cheese
Lemon wedges
Instructions
1. Preheat oven to 425°F. Line large sheet pan with parchment paper.
2. Cut chicken into uniform 1-inch cubes. Pat dry with paper towels.
3. Cut bell peppers and onion into 1-inch pieces. Keep cherry tomatoes whole.
4. In small bowl, mix paprika, cumin, garlic powder, oregano, salt, and pepper.
5. In large bowl, combine chicken, vegetables, olive oil, and seasoning blend. Toss until evenly coated.
6. Spread mixture in single layer on prepared sheet pan without overlapping.
7. Roast 20-25 minutes until chicken reaches 165°F and vegetables are caramelized. Stir halfway through (at 12 minutes).
8. While chicken roasts, make herby ranch: Combine Greek yogurt, mayonnaise, dill, parsley, lemon juice, and minced garlic. Season with salt and pepper. Refrigerate.
9. Wrap pitas in foil, warm in oven during last 5 minutes of cooking. Or heat individually in dry skillet.
10. Assemble pitas: Spread 2 tablespoons ranch inside each pita. Add lettuce, then fill with roasted chicken and vegetables.
11. Top with cucumber, feta, extra ranch, and lemon squeeze. Fold and serve immediately.
Notes
Cut chicken and vegetables uniform 1-inch size for even cooking.
Don’t overcrowd sheet pan – pieces need space for proper roasting.
Use thermometer – chicken must reach 165°F internal temperature.
Store components separately for meal prep – assemble fresh as needed.
Herby ranch can be made up to 3 days ahead.
Freeze cooked chicken/vegetables up to 2 months.
Can use chicken thighs for juicier results – add 2-3 minutes cooking time.
Vegetarian option: Replace chicken with chickpeas, reduce cook time to 15 minutes.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course, Dinner
- Method: Roasting
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: sheet pan chicken, chicken pitas, one pan dinner, easy weeknight meal, meal prep