Creating these delicious Sheet Pan Chicken Pitas with Herby Ranch is straightforward and fun. Follow these simple steps:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare chicken: In a bowl, combine the chicken breasts with garlic powder, onion powder, smoked paprika, salt, pepper, and olive oil. Coat evenly and set aside.
3. Mix vegetables: In another bowl, toss the sliced bell peppers and zucchini with a bit of olive oil, salt, and pepper.
4. Arrange on the sheet pan: Place the seasoned chicken breasts on one side of a large baking sheet. On the other side, spread the tossed vegetables.
5. Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F or 74°C).
6. Make herby ranch sauce: While the chicken and veggies are baking, combine the Greek yogurt, buttermilk, dill, parsley, garlic powder, onion powder, salt, and pepper in a bowl. Whisk until smooth.
7. Rest chicken: After baking, let the chicken rest for 5 minutes before slicing it into strips.
8. Assemble pitas: Cut the pita pockets in half. Stuff each pita with a handful of mixed greens, a few slices of chicken, and a scoop of roasted vegetables.
9. Add sauce: Drizzle the herby ranch sauce generously over the filling.
10. Serve immediately: Enjoy the freshly made Sheet Pan Chicken Pitas with Herby Ranch!