Description
A vibrant and easy-to-make recipe featuring juicy chicken strips and fresh veggies, all enveloped in warm pitas with a flavorful herby ranch dressing.
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 (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
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats, prepare your chicken by cutting it into bite-sized strips and slice the bell peppers and onion.
- On a large sheet pan, toss the chicken, sliced peppers, and onion together with olive oil, garlic powder, paprika, oregano, cumin, chili flakes (if using), salt, and pepper until everything is well-coated.
- Spread the mixture out in a single layer on the sheet pan. Roast in the preheated oven for 20–25 minutes, flipping the mixture halfway through, until the chicken is fully cooked and the veggies are tender.
- While the chicken and veggies roast, whip together all the herby ranch ingredients in a bowl until smooth. Taste and adjust seasoning, adding milk to create your desired consistency. Chill in the fridge until ready to serve.
- When the chicken is done, optionally warm the pitas by wrapping them in foil and heating them in the oven for about 5 minutes. Slice each pita in half or leave them whole, then stuff them with shredded lettuce, the roasted chicken and veggie mixture, sliced tomatoes, and any additional toppings you desire. Finally, drizzle generously with the herby ranch dressing.
Notes
For a juicier texture, consider using chicken thighs. You can also customize with various vegetables and toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg