Description
A delightful and easy meal featuring tender chicken, colorful roasted vegetables, and creamy Herby Ranch, all tucked into warm pitas.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp chili flakes (optional)
- Salt and pepper, to taste
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 tbsp milk (to thin)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh chives, chopped (or green onion)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice or vinegar
- Salt and pepper, to taste
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat your oven to 425°F (220°C).
- On a large sheet pan, toss together the chicken pieces, red bell pepper, yellow bell pepper, and red onion with the olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), and a good pinch of salt and pepper until evenly coated.
- Spread everything out in a single layer on the pan.
- Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender and slightly caramelized.
- While the chicken and veggies roast, whisk together all the herby ranch ingredients in a bowl. Adjust the seasoning and add milk to reach your desired consistency.
- Chill the dressing in the fridge while your chicken and veggies finish cooking.
- Warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes.
- Slice each pita in half to create pockets or leave them whole and fold.
- Stuff the pitas with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings.
- Drizzle generously with herby ranch dressing before serving.
Notes
Serve with crispy sweet potato fries or a fresh salad for a well-rounded meal. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pitas, sheet pan dinner, easy recipes, weeknight meals