Description
Delicious sheet pan chicken pitas filled with tender chicken, vibrant veggies, and creamy herby ranch dressing, perfect for any occasion.
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
- 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).
- On a large sheet pan, combine chicken, sliced peppers, and onions. Drizzle olive oil and add garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper. Toss until well-coated.
- Spread the chicken and veggies in a single layer for optimal roasting.
- Bake for 20 to 25 minutes, flipping halfway through, until the chicken is thoroughly cooked and the veggies are tender.
- Whisk together all herby ranch ingredients in a bowl and chill until assembled.
- Wrap pitas in foil and heat in the oven for about 5 minutes just before serving.
- Slice each pita in half, stuff with shredded lettuce, chicken, veggies, and tomato slices. Drizzle with herby ranch and add optional toppings.
Notes
Customize with your choice of proteins and vegetables. Use air fryer instead of oven for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg