Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 10 min
Cook time: 25 min
Total time: 35 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; 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 delicious and versatile meal featuring juicy chicken, colorful bell peppers, and creamy herby ranch dressing, all inside warm pitas.

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
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 strips, bell peppers, and onion slices with olive oil and seasonings (garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper).
Spread everything out in a single layer, ensuring even cooking.
Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through, and the veggies are tender.
While the chicken is roasting, whisk together all the Herby Ranch ingredients in a bowl. Taste and adjust the seasoning as needed, adding milk to reach your desired consistency.
Chill the herby ranch in the fridge until you’re ready to use it.
If desired, warm the pitas by wrapping them in foil and heating in the oven for 5 minutes. Slice each pita in half to create pockets or leave them whole.
Stuff the pitas with shredded lettuce, the roasted chicken and veggies, sliced tomato, and any optional toppings you like.
Drizzle generously with the herby ranch dressing before serving.

Notes

You can use different proteins such as shrimp or tofu. For a gluten-free option, substitute the pitas with a salad.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American