Juicy, roasted chicken with caramelized veggies tucked into warm pitas and finished with a bright, herby ranch—this sheet pan recipe is weeknight gold. Everything cooks on one tray for easy cleanup, while the yogurt-based ranch keeps things creamy without added sugar. It’s fresh, satisfying, and perfect for meal prep or feeding a crowd with minimal effort.
Ingredients
For the chicken & vegetables:
- 1 ½ lbs (700 g) boneless skinless chicken thighs or breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ teaspoon salt
- Juice of ½ lemon
For the herby ranch (healthy, no sugar):
- ¾ cup plain Greek yogurt
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped chives (or green onion)
- 1 small clove garlic, finely grated
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Salt to taste
- 2–3 tablespoons water (to thin, as needed)
For serving:
- 4–6 whole wheat or low-carb pitas
- Shredded lettuce
- Sliced cucumber
- Cherry tomatoes (halved)
- Optional: feta cheese, olives
Instructions
Step 1: Preheat and prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
Step 2: Season the chicken and veggies
In a large bowl, combine chicken, bell peppers, and onion. Add olive oil, paprika, oregano, cumin, garlic powder, salt, and pepper. Toss well to coat evenly. Finish with a squeeze of lemon juice.
Step 3: Roast
Spread everything in a single layer on the sheet pan. Roast for 20–25 minutes, stirring halfway, until the chicken is cooked through and the edges are lightly charred.
Step 4: Make the herby ranch
While the pan is in the oven, whisk together Greek yogurt, olive oil, lemon juice, dill, parsley, chives, garlic, onion powder, salt, and pepper. Add water a little at a time until you reach a pourable, creamy consistency. Chill until ready to use.
Step 5: Warm the pitas
Wrap pitas in foil and warm in the oven for the last 5 minutes of cooking, or heat briefly in a skillet.
Step 6: Assemble
Fill each pita with roasted chicken and vegetables. Add lettuce, cucumber, and tomatoes. Drizzle generously with the herby ranch sauce.
Step 7: Serve
Serve immediately while warm, with extra sauce on the side.