Description
A comforting sheet pan meal featuring tender chicken, colorful veggies, and creamy herby ranch dressing all stuffed into pitas.
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
Instructions
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan for roasting.
- Toss the chicken, red and yellow bell peppers, and red onion with olive oil. Season with garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper. Ensure the mixture is well-coated.
- Spread the chicken and veggies in a single layer on the sheet pan.
- Roast in the preheated oven for 20-25 minutes, flipping everything halfway through, until the chicken is cooked through and veggies are tender.
- While the chicken is roasting, prepare the herby ranch dressing. In a bowl, whisk together mayonnaise, sour cream (or yogurt), milk, parsley, dill, chives, garlic powder, onion powder, lemon juice, salt, and pepper.
- Chill the herby ranch dressing in the fridge until you’re ready to use it.
- Warm the pitas in the oven for about 5 minutes.
- Slice each pita in half to create pockets or leave them whole for folding. Stuff each pita with a generous portion of lettuce, the roasted chicken and veggie mixture, sliced tomato, and any optional toppings you like.
- Drizzle the herby ranch dressing generously over the filled pitas.
Notes
Consider marinating the chicken in olive oil and herbs for extra flavor and tenderness. Use parchment paper on the sheet pan for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, pitas, herby ranch, sheet pan, family meal, easy dinner