Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 3 tbsp olive oil, divided; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/4 tsp cumin; Salt and black pepper to taste; 2 bell peppers (any color), chopped into 1-inch pieces; 1 red onion, chopped into 1-inch pieces; 1 pint cherry or grape tomatoes; 6-8 pita breads; For the Herby Ranch:; 1/2 cup Greek yogurt (full-fat preferred); 1/4 cup mayonnaise; 2 tbsp fresh dill, finely chopped; 2 tbsp fresh chives, finely chopped; 2 tbsp fresh parsley, finely chopped; 1 garlic clove, minced; 1/4 tsp onion powder; 1-2 tbsp milk (any kind), for thinning; 1 tbsp white wine vinegar or lemon juice

Description

Discover the best flavor of Sheet Pan Chicken Pitas with Herby Ranch. This step-by-step recipe makes it easy to bake a fantastic meal everyone will love.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp olive oil, divided
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp cumin
Salt and black pepper to taste
2 bell peppers (any color), chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces
1 pint cherry or grape tomatoes
6–8 pita breads
For the Herby Ranch:
1/2 cup Greek yogurt (full-fat preferred)
1/4 cup mayonnaise
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 garlic clove, minced
1/4 tsp onion powder
1–2 tbsp milk (any kind), for thinning
1 tbsp white wine vinegar or lemon juice

Instructions

1. Prep the Chicken & Marinade: Cut chicken thighs into 1-inch pieces. In a bowl, combine chicken with 2 tbsp olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. Marinate for 15-30 minutes.
2. Chop and Season the Vegetables: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Chop bell peppers and red onion into 1-inch pieces. Toss peppers, onion, and tomatoes with 1 tbsp olive oil, salt, and pepper on the sheet pan.
3. Assemble and Roast: Push veggies to one side of the pan. Add marinated chicken to the other side, spreading in a single layer. Roast for 20-25 minutes, or until chicken is cooked through (165°F/74°C) and veggies are tender-crisp. Flip halfway.
4. Whip Up the Herby Ranch: While roasting, combine Greek yogurt, mayonnaise, fresh dill, chives, parsley, minced garlic, onion powder, salt, pepper, and vinegar/lemon juice in a small bowl. Stir well, adding milk until desired consistency.
5. Serve and Enjoy!: Warm pita bread. Open pitas, generously stuff with roasted chicken and vegetables. Drizzle liberally with herby ranch. Enjoy immediately.

Prep Time: 20 mins
Cook Time: 25 mins