Description
A quick and delicious one-pan meal featuring roasted chicken and colorful veggies, served in pitas with a creamy herby ranch dressing.
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, toss the chicken strips, sliced peppers, and red onion in olive oil along with garlic powder, paprika, oregano, cumin, and chili flakes if desired. Season with salt and pepper.
- Spread the mixture in a single layer to ensure even cooking.
- Roast in the oven for 20–25 minutes, flipping halfway through until the chicken is cooked and veggies are tender.
- Meanwhile, whisk together the mayonnaise, sour cream or yogurt, milk, parsley, dill, chives, garlic, onion powder, lemon juice, and salt and pepper in a bowl. Taste and adjust seasoning as desired. Chill until ready to use.
- If desired, warm the pitas in the oven for the last 5 minutes of the chicken’s cooking time, wrapped in foil.
- Slice each pita in half for pockets, or leave whole and fold.
- Stuff with a generous helping of the roasted chicken and veggies, shredded lettuce, tomato, and any optional toppings you’d like.
- Drizzle with your herby ranch and enjoy!
Notes
For extra flavor, marinate the chicken in olive oil and spices a few hours before cooking. Feel free to mix and match veggies based on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 80mg
Keywords: chicken, pitas, ranch, sheet pan, quick dinner