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Sheet Pan Chicken Pitas with Herby Ranch

A quick and delicious weeknight meal featuring marinated chicken thighs, colorful bell peppers, and a creamy herby ranch dressing, all cooked on a single sheet pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs for juiciness
  • 2 cups bell peppers, sliced (red, yellow, and green) for color
  • 1 tablespoon olive oil extra virgin for best quality
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
For the Herby Ranch Dressing
  • 1/2 cup Greek yogurt for creaminess
  • 1/4 cup buttermilk or milk if you're in a pinch
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 clove garlic, minced

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). This ensures even cooking and a delightful crispiness to your chicken.
  2. In a bowl, combine chicken thighs with olive oil, garlic powder, paprika, salt, and pepper. Let it marinate while you prep the veggies.
  3. Slice the bell peppers and arrange them on a sheet pan. Drizzle with a bit of olive oil and sprinkle with salt.
  4. Place the marinated chicken thighs on the sheet pan alongside the veggies.
  5. Cook in the preheated oven for 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C). If your sauce is too thick for your liking, add a splash of water to loosen it up!
  6. While the chicken and veggies cook, combine Greek yogurt, buttermilk, dill, parsley, and minced garlic in a bowl. Whisk until smooth.
  7. Warm pita bread in the oven or microwave. Fill each with chicken, veggies, and generous dollops of herby ranch sauce.
  8. Serve with a side salad or enjoy it on its own!

Notes

For a tangy twist, substitute lemon juice with lime for the herby ranch dressing. Use zucchini instead of bell peppers for a low-carb alternative. Consider alternative proteins like tofu or chickpeas for a vegetarian version. Leftovers can be stored in an airtight container in the fridge for up to three days.