Description
A quick and flavorful sheet-pan meal featuring roasted chicken and vegetables stuffed into warm pitas and drizzled with a fresh herby ranch dressing.
Ingredients
-
- 1 1/2 lbs boneless chicken thighs, cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 4–6 pita breads
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
Herby Ranch:
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
- Add chicken, peppers, and onions to the sheet pan.
- Drizzle with olive oil and season with paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss to coat evenly.
- Spread everything into an even layer and roast for 20–25 minutes, or until chicken is cooked through and vegetables are tender.
- While baking, whisk together the mayonnaise, sour cream (or yogurt), lemon juice, garlic, dill, parsley, chives, salt, and pepper to make the herby ranch.
- Warm pita breads briefly in the oven or a skillet.
- Assemble pitas by filling them with roasted chicken and veggies, then top with lettuce, tomatoes, cucumber, and a generous drizzle of herby ranch.
- Serve immediately.
Notes
- For extra flavor, marinate the chicken in the seasoning for 30 minutes before cooking.
- Use Greek yogurt instead of sour cream for a lighter ranch.
- Add feta or pickled onions for a Mediterranean twist.
- Leftover chicken mixture works great in bowls or salads.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American