Name: Sheet Pan Chicken Pitas with Herby Ranch
Prep time: 15 min
Cook time: 25 min
Total time: 40 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; 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, and hot sauce

Description

A delightful and colorful meal featuring roasted chicken, fresh vegetables, and a creamy herby ranch sauce, all stuffed into warm pitas for a satisfying 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, and hot sauce

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Instructions

Toss the chicken, peppers, and onions with olive oil, garlic powder, paprika, oregano, cumin, optional chili flakes, salt, and pepper in a large bowl.
Spread everything evenly on a sheet pan and roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and the veggies are tender.
In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, milk, fresh parsley, dill, chives, garlic powder, onion powder, lemon juice or vinegar, and salt and pepper to taste.
Serve the roasted chicken and veggies stuffed in warm pitas with shredded lettuce, tomato, and a generous drizzle of the herby ranch sauce.

Notes

For added flavor, marinate the chicken in spices and olive oil for a few hours before cooking. Ensure proper spacing on the sheet pan to avoid steaming the veggies.