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Juicy roasted chicken and vegetables wrapped in warm pita and drizzled with a creamy homemade herby ranch. A sheet pan dinner that’s fast, fresh, and full of flavor.

Ingredients

Scale

For the Chicken & Veggies:

  • 1.5 lbs boneless, skinless chicken thighs or breasts, sliced

  • 2 bell peppers, sliced

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp dried oregano

  • Salt and black pepper to taste

For the Herby Ranch:

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream or Greek yogurt

  • 1/4 cup buttermilk or milk

  • 2 tbsp fresh parsley, chopped

  • 2 tbsp fresh chives, chopped

  • 1 tbsp fresh dill, chopped

  • 1 clove garlic, minced

  • 1 tsp lemon juice

  • Salt and pepper to taste

To Serve:

  • 4–6 pita breads or flatbreads

  • Shredded lettuce

  • Optional toppings: feta, pickled onions, cucumber, avocado

Instructions

  • Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.

  • Toss chicken, peppers, and onions with olive oil and seasonings. Spread on pan in a single layer.

  • Roast for 20–25 minutes, tossing once. Broil last 2–3 minutes for extra color if desired.

  • Mix all ranch dressing ingredients in a bowl. Chill until ready to use.

  • Warm pita breads and fill with lettuce, roasted chicken/veggies, and drizzle with ranch.

  • Add any extra toppings and serve immediately.

Find it online: https://homeflavorsstudio.com/sheet-pan-chicken-pitas-with-herby-ranch-fresh-fast-and-flavor-packed/