Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
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

Description

Quick and delicious sheet pan chicken pitas featuring roasted chicken and veggies, topped with a creamy herby ranch sauce.

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

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Instructions

Preheat your oven to 425°F (220°C).
Toss together the chicken, sliced bell peppers, and onions with olive oil and seasonings on a large sheet pan, ensuring every piece is coated evenly.
Spread everything out in a single layer on the pan to ensure even roasting.
Roast for 20 to 25 minutes, flipping the mixture halfway through, until the chicken is cooked through and the veggies are tender.
Whisk together all the ingredients for the herby ranch in a bowl while the chicken is roasting.
Taste and adjust the seasoning as necessary. Add milk a little at a time until you reach your desired consistency.
Chill the herby ranch in the fridge until ready to use.
Warm the pitas if desired (optional: wrap in foil and heat in the oven for 5 minutes).
Slice each pita in half to create pockets, or leave them whole and fold.
Stuff the warm pitas with lettuce, chicken, and veggies, a slice of tomato, and any optional toppings you desire.
Drizzle generously with the herby ranch.

Notes

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Feel free to experiment with different colors of bell peppers.