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 one-pan meal featuring juicy marinated chicken, colorful roasted vegetables, and creamy herby ranch, all tucked into warm 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

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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, garlic powder, paprika, oregano, cumin, chili flakes, and a pinch of salt and pepper.
Spread everything out in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until your chicken is cooked through and the veggies are tender.
While the chicken and veggies roast, whisk together all the herby ranch ingredients in a bowl and chill in the fridge.
Warm the pitas by wrapping in foil and placing in the oven for about 5 minutes.
Slice each pita in half to create pockets, or leave them whole.
Stuff generously with shredded lettuce, roasted chicken and veggie mix, fresh tomato slices, and drizzle with herby ranch.

Notes

Make-ahead tips: Marinate chicken and chop veggies a few hours before cooking. Use air fryer for quicker cooking. Customize with different veggies or proteins.

Nutrition

Serving Size: 1 pita
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg