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 quick and delicious dinner featuring tender chicken strips, colorful roasted vegetables, and herby ranch dressing, all stuffed into warm pita bread.

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 the seasonings: garlic powder, paprika, oregano, cumin, chili flakes, salt, and pepper.
Spread everything out in a single layer for proper roasting.
Roast for 20–25 minutes, flipping the mixture halfway through, until the chicken is cooked through and the veggies are tender.
While the chicken is in the oven, whisk together all the herby ranch ingredients in a bowl. Adjust the consistency by adding milk as needed.
Chill the herby ranch in the fridge until you’re ready to serve.
Warm the pitas by wrapping them in foil and heating in the oven for 5 minutes if desired. 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 prefer.
Drizzle generously with the herby ranch dressing before serving.

Notes

These pitas are customizable; feel free to add your favorite toppings or mix up the veggies based on your preference.

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