Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 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

Description

Juicy, roasted chicken and vibrant vegetables tucked into warm pitas with creamy herby ranch dressing.

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

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Instructions

Preheat your oven to 425°F (220°C).
On a large sheet pan, toss the chicken, sliced peppers, and onions with olive oil and all seasonings until well combined.
Spread everything out in a single layer for even roasting.
Roast in the preheated oven for 20-25 minutes, flipping halfway, until the chicken is cooked through and the veggies are tender.
While the chicken and veggies are roasting, whisk together all ingredients for the herby ranch in a bowl. Taste and adjust seasoning as needed. If too thick, add milk to reach your desired consistency, then chill in the fridge until ready to use.
Optionally, warm the pitas by wrapping them in foil and placing them in the oven for about 5 minutes.
Slice each pita in half to create pockets, or keep them whole and fold them over.
Stuff each pita with lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings you like. Drizzle generously with herby ranch.

Notes

Consider marinating the chicken for deeper flavor. Parchment paper can help with cleanup.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 450mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg