Description
Succulent chicken strips combined with vibrant bell peppers and sweet caramelized onions, all roasted on a single sheet pan and wrapped in pitas with refreshing herby ranch.
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
- 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
- Preheat your oven to 425°F (220°C).
- Prep the Sheet Pan by tossing chicken, bell peppers, and onion with olive oil and seasonings.
- Spread everything out in a single layer on the sheet pan.
- Roast for 20–25 minutes, flipping halfway through.
- Prepare the Herby Ranch by whisking together all ranch ingredients.
- Chill the ranch until ready to assemble the pitas.
- Warm the pitas in the oven for about 5 minutes if desired.
- Assemble the pitas with chicken, veggies, greens, tomato, and ranch.
Notes
Leftovers can be stored for 3-4 days in airtight containers. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg