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

A delightful and easy-to-make meal featuring roasted chicken and fresh veggies stuffed in warm pitas, complemented with a 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).
In a large bowl, toss chicken strips, sliced peppers, and onion with olive oil, garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper.
Transfer the mixture to a sheet pan, spreading it out in a single layer.
Roast in the oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender.
While chicken is roasting, whisk together mayonnaise, sour cream (or Greek yogurt), milk, parsley, dill, chives, garlic powder, onion powder, lemon juice (or vinegar), salt, and pepper in a bowl. Adjust seasoning to taste.
Warm the pitas in the oven or a skillet for about 5 minutes.
Assemble pitas by slicing them in half, filling with lettuce, roasted chicken and veggies, tomato, and optional toppings. Drizzle with herby ranch before serving.

Notes

For meal prep, prepare the chicken and veggies a day in advance. Don’t overcrowd the pan when roasting, and always allow the chicken to rest after cooking for juiciness.

Nutrition

Serving Size: 1 pita
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg