Description
A delightful and easy recipe featuring juicy chicken strips and colorful veggies stuffed into warm pitas, drizzled 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
- 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
- 4 pitas (pocket or flatbread style)
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumbers, or hot sauce
Instructions
- Preheat your oven to 425°F (220°C).
- Toss chicken, peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer on a large sheet pan.
- Roast for 20–25 minutes, flipping halfway through.
- Whisk together all Herby Ranch ingredients until well blended.
- Chill the dressing in the fridge while the chicken is roasting.
- Warm the pitas wrapped in foil for about 5 minutes, if desired.
- Slice each pita in half to create pockets.
- Stuff with lettuce, chicken, veggies, and tomato.
- Drizzle generously with Herby Ranch dressing.
Notes
For meal prep, roast chicken and veggies up to 2 days in advance. Store in airtight containers. Try customizing with different vegetables or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg