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Golden roasted chicken strips and colorful bell peppers on a sheet pan next to whole wheat pitas and a bowl of creamy herby ranch.
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Sheet Pan Chicken Pitas with Herby Ranch

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch strips
  • 2 large bell peppers, sliced
  • 1 medium red onion, sliced into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sal t
  • 0.5 teaspoon black pepper
  • 4 whole wheat pita pockets
  • 0.5 cup plain Greek yogurt
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon lemon juice
  • 1 clove garlic , minced

Instructions

  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • On a large sheet pan, combine the chicken strips, sliced bell peppers, and red onion.
  • Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly.
  • Spread the mixture in a single layer and roast for 20 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
  • In a small bowl, whisk together Greek yogurt, dill, parsley, lemon juice, and minced garlic to create the herby ranch.
  • Warm the pitas slightly, then stuff with the roasted chicken and vegetable mixture and drizzle with the herby ranch dressing.