Description
Juicy chicken combined with colorful veggies, nestled in warm pitas with a creamy herby ranch dressing.
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
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chicken, peppers, and onion with olive oil and seasonings in a large bowl.
- Spread everything evenly on the sheet pan.
- Roast for 20-25 minutes, flipping halfway through for even cooking.
- Remove from the oven when the chicken is cooked through and the veggies are tender.
- Whisk together all herby ranch ingredients in a separate bowl, adjusting seasoning as desired.
- Warm the pitas in foil for five minutes if desired.
- Assemble by stuffing the pitas with chicken, veggies, lettuce, tomato, and drizzling with herby ranch.
Notes
Allow the chicken and veggies to marinate for 30 minutes for enhanced flavor. Use fresh herbs for the best herby ranch taste.
