Creating Sheet Pan Chicken Pitas with Herby Ranch is straightforward when you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces.

3. Season the Chicken: In a large bowl, combine chicken pieces, olive oil, garlic powder, paprika, onion powder, salt, and pepper. Toss until chicken is well coated.

4. Arrange on a Sheet Pan: Spread the seasoned chicken evenly on a large sheet pan.

5. Add Veggies: Add sliced red and yellow bell peppers and red onion to the sheet pan with the chicken. Toss the vegetables gently with the chicken and any remaining seasoning.

6. Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and vegetables are tender.

7. Make the Herby Ranch Sauce: While the chicken and veggies are baking, in a bowl, whisk together Greek yogurt, buttermilk, ranch seasoning, dill, parsley, lemon juice, and salt and pepper until well combined.

8. Warm Pitas: During the last few minutes of cooking, warm the pita breads in the oven or on a skillet until soft.

9. Assemble Pitas: Once the chicken and veggies are done, take them out of the oven. In each pita, layer on the fresh lettuce, followed by the chicken and vegetable mixture.

10. Drizzle Sauce: Generously drizzle the herby ranch sauce inside the pita pockets.

11. Serve: Serve the Sheet Pan Chicken Pitas warm, with additional herby ranch on the side, if desired.