Ingredients
Scale
- 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
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice or vinegar
- Salt and pepper, to taste
- 4 pitas
- 1 cup shredded lettuce or greens
- 1 tomato, sliced
- Optional toppings: feta cheese, pickled onions, cucumber, hot sauce
Instructions
- Preheat oven to 425°F (220°C). Toss chicken, peppers, and onion with olive oil and seasonings on a sheet pan. Roast 20–25 minutes, flipping halfway, until chicken is cooked and veggies are tender.
- Whisk together all herby ranch ingredients in a bowl. Adjust seasoning and milk for consistency. Chill until ready to use.
- Warm pitas (optional: wrap in foil and heat 5 minutes). Slice for pockets or leave whole. Stuff with lettuce, chicken + veggies, tomato, optional toppings, and drizzle with herby ranch.
Notes
- Meal Prep: Store chicken/veggie mix and sauce separately in fridge up to 4 days.
- Make it spicy: Add hot sauce or crushed red pepper to ranch or chicken.
- No pita? Serve over rice or salad greens.
- Shortcut: Use rotisserie chicken and toss with spices for quicker option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 pita
- Calories: 480
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg