Description
Delicious sheet pan chicken pitas filled with roasted chicken, veggies, and herby ranch dressing, perfect for a weeknight dinner.
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
- Salt and pepper, to taste
- 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
- Toss the chicken, peppers, and onion on a large sheet pan with olive oil and the specified seasonings.
- Spread mixture out in a single layer to allow for even roasting.
- Roast in the preheated oven for 20–25 minutes, flipping halfway through.
- Whisk together the herby ranch ingredients in a bowl and adjust seasoning to your liking.
- Warm the pitas by wrapping them in foil and heating them in the oven for approximately five minutes.
- Stuff each pita with shredded lettuce, the roasted chicken and veggies, and tomato slices.
- Finish with a generous drizzle of the herby ranch dressing.
Notes
Experiment with different vegetables or herbs in the herby ranch dressing to customize the flavors.
