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

A delightful meal featuring tender chicken, caramelized peppers and onions, all 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 (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 sheet pan, toss the chicken strips, peppers, and onion with olive oil, garlic powder, paprika, oregano, cumin, and chili flakes.
Spread the mixture out in a single layer on the pan.
Roast for 20–25 minutes, flipping halfway through, until chicken is fully cooked and veggies are tender.
While the chicken and veggies roast, whisk together the mayonnaise, sour cream, milk, parsley, dill, chives, garlic powder, onion powder, and lemon juice in a mixing bowl. Season with salt and pepper to taste and chill.
(Optional) Warm the pitas in the oven by wrapping them in foil and heating for about 5 minutes.
Slice each pita in half or leave whole and stuff with lettuce, chicken and veggie mixture, sliced tomato, and optional toppings.
Drizzle the herby ranch sauce over the filled pitas.

Notes

Pre-marinate chicken for deeper flavor. Customize toppings as desired.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 42g
Cholesterol: 85mg