Description
A flavorful and convenient meal featuring tender chicken and colorful veggies wrapped in warm pitas with a creamy herby ranch sauce.
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
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice or vinegar
- 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).
- Toss the chicken, bell peppers, and onion with olive oil and seasoning on a large sheet pan.
- Spread the mixture in a single layer for optimal roasting.
- Roast in the oven for 20-25 minutes, flipping halfway through.
- Combine all herby ranch ingredients in a bowl; whisk until smooth.
- Chill in the fridge to let the flavors meld while the chicken cooks.
- Warm the pitas if desired.
- Stuff each pita with lettuce, chicken and veggie mix, tomato, and optional toppings.
- Drizzle generously with herby ranch and serve!
Notes
For added flavor, marinate the chicken for 30 minutes before cooking. Ensure uniform cuts for even cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan, chicken, pitas, ranch, easy dinner